1/2 tablespoon reduced-sodium soy sauce

1 tablespoon sesame oil

1/2 tablespoon honey

1/2 tablespoon grated fresh ginger or 1 teaspoon ground ginger

2 cups napa cabbage, thinly sliced

1 cup sliced cucumber with skin

1 cup red bell pepper strips, cut lengthwise into strips

1 cup frozen or fresh shelled edamame

1/2 pound rotisserie chicken breast or dark meat, skin and bones removed, cut into 1/2-inch cubes

1 cup brown microwaveable rice

1 cup snow peas

1/4 cup unsalted peanuts

1/3 cup sliced scallions

Mix reduced-sodium soy sauce, sesame oil, honey and ginger together in a small bowl and set aside. Microwave rice according to package instructions, measure 1 cup. Save remaining rice for another meal. Set aside. Divide the cabbage between 2 large bowls. Divide the remaining ingredients including the rice in half to place in the two bowls. Add the cucumber slices to one side of the bowl. Place the red bell pepper strips and cucumbers, moving in a circle around the bowl. Add the edamame, rice and snow peas completing the circle. Add the chicken cubes to the center. Drizzle the dressing over the bowl ingredients. Sprinkle the peanuts and scallions on top.

Yield 2 servings.

Per serving: 599 calories (36% from fat), 24.1 g fat (3.6 g saturated, 9 g monounsaturated), 105 mg cholesterol, 49.1 g protein, 49.1 g carbohydrates, 9.5 g fiber, 216 mg sodium.