Warm sesame chicken salad variations: For a Chinese-style chicken salad, use 1 egg and beat it with 2 teaspoons five-spice powder, 1 tablespoon poppy seeds, 2 tablespoons tomato sauce, 2 tablespoons sweet sherry and 2 tablespoons reduced-salt soy sauce in a bowl. Stir in the chicken strips. Lift them out, a few at a time, and coat with the breadcrumb mixture (omit the sesame seeds and the chili powder). Bake as above. Meanwhile, finely shred 1 head bok choy, discarding some of the hard white part. Place in a bowl and add 1 1⁄3 cups bean sprouts and 1 bunch green onions, thinly sliced into rings. Toss with the dressing (made with 2 tablespoons each parsley and coriander). Serve the hot chicken strips on top of the salad.
Per serving: 507 calories, 34 g protein, 31 g total fat, 6 g saturated fat, 188 mg cholesterol, 24 g total carbohydrate, 5 g sugars, 4 g fibre, 398 mg sodium
Cabbage belongs to a family of vegetables that contains a number of different phytochemicals that may help to protect against breast cancer. They are also a good source of vitamin C and are among the richest vegetable sources of folate.