2 tbsp. olive or vegetable oil	¾ lb. chicken breast strips	1/3 cup rice vinegar
1 tbsp. chopped fresh thyme	2 tbsp. honey	¼ tsp. salt
4 cups torn mixed salad greens	1½ cups seedless red grapes	½ cantaloupe, rind removed, cut into wedges

1. Heat oil in medium skillet or wok over medium high heat until hot. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Add vinegar, thyme, honey and salt; mix well. Cook and stir just until thoroughly heated and well blended. Remove from heat.
2. Line 4 salad bowls or plates with salad greens. Top with chicken mixture. Garnish with grapes and cantaloupe.

Ingredient info:
Made from fermented rice, rice vinegar adds a smooth, subtle flavor to Asian style salads. Look for rice vinegar in the Asian food section of the grocery store or at Asian markets.

Ingredient substitution:
A combination of half cider vinegar and half apple juice to equal 1/3 cup cna be used in place of the rice vinegar.

Kitchen tip:
To make this salad easy to serve, halve the larger grapes.

Recipe variation:
Swiss cheese complements fruity flavors. Add 1 cup cubed swiss cheese to this salad.

Serving size: ¼ recipe
Calories: 300
Calories from fat: 90
Dietary exchanges: 2 fruit, 1 vegetable, 2½ very lean meat, 1½ fat OR 2 carbohydrate, 1 vegetable, 2½ very lean meat, 1½ fat