Picky kids can shun international flavor, but not this dish. With savory Peanut-Lime Dressing and crunchy wonton chips, kids will clean their plates and ask for seconds.

Ingredients

Dressing

• 1/4 cup canola oil
• 1/4 cup fresh lime juice
• 3 tablespoons dark sesame oil
• 2 tablespoons creamy peanut butter
• 2 tablespoons brown sugar
• 1/2 teaspoon kosher salt
• 2 green onions, cut into 2-inch pieces
• 1 garlic clove, peeled

Chicken

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 cup finely chopped green onions (about 2 onions)
• Cooking spray

Chips

• 6 wonton wrappers
• 1/4 teaspoon kosher salt

Remaining Ingredients

• 2 cups thinly sliced napa (Chinese) cabbage
• 1 cup thinly sliced red cabbage
• 2 cups thinly sliced romaine lettuce
• 1 cup matchstick-cut carrots
• 1/2 cup coarsely chopped whole natural almonds, toasted
• 1/3 cup thinly sliced green onions (about 3 onions)

Preparation

To Prepare Dressing

1. Place first 8 ingredients in a blender; process until smooth.
2. Cover and chill up to 3 days.

To Prepare Chicken

1. Preheat oven to 350°.
2. Sprinke chicken with salt and pepper; rub ginger, garlic, and 1/4 cup green onions over chicken.
3. Place in an 11 x 7–inch baking dish coated with cooking spray.
4. Bake at 350° for 26 to 28 minutes or until chicken is done.
5. Cool slightly, and cut crosswise into 1/4-inch slices.

To Prepare Chips

1. Preheat broiler.
2. Stack wonton wrappers. Cut wrappers diagonally into quarters to form triangles; place in a single layer on a large baking sheet.
3. Coat quarters with cooking spray, and sprinkle evenly with 1/4 teaspoon salt.
4. Broil 30 seconds to 1 minute or until browned. (Watch closely to prevent burning.)

To Assemble Salad

1. Place chicken, cabbages, and remaining ingredients in a large bowl.
2. Drizzle with dressing; toss gently.
3. Divide salad evenly among 6 plates.
4. Serve with chips.

Cook’s Note

For quick and easy prep, place the cabbage and veggies in a bowl and make the dressing in the morning. Then, cook the chicken and chips right before dinner. If you’re in a pinch, you can use leftover shredded chicken from Simplest Roast Chicken Ever. If you’d like to make this salad completely gluten free, simply omit the wonton chips