2 skinless, boneless chicken breast halves 2 teaspoons olive oil 1 clove minced garlic 1/2 teaspoon salt Freshly ground black pepper, to taste 1/2 lime 1/2 head nappa cabbage (about 3/4 pound), cored and thinly sliced 1 cup diced daikon ( 1/2 -inch dice) 1/2 cup diced carrot ( 1/4 -inch dice) 1/2 cup peeled, seeded and diced cucumber ( 1/2 -inch dice) 1/4 cup sliced green onion 2 tablespoons chopped cilantro 3/4 cup cleaned and trimmed radish sprouts (about half of a 2.5-ounce carton) 3 tablespoons lime juice 3 tablespoons fish sauce 2 tablespoons sugar

Step 1 Heat a grill over medium-high heat. Place the chicken in a medium bowl and rub all over with the olive oil and garlic. Season each piece with one-fourth teaspoon salt and a couple of grinds of black pepper.

Step 2 Place the chicken on the grill and cook until the meat is opaque and firm and a thermometer inserted into the center reads 165 degrees. Remove the chicken to a plate, squeeze a little juice from the halved lime over the chicken and allow to cool to room temperature, covered loosely.

Step 3In a large bowl, toss together the nappa cabbage, daikon, carrot, cucumber, green onion, cilantro and radish sprouts. Cut the cooled chicken into a half-inch dice and toss with the salad.

Step 4In a small bowl, combine the lime juice, fish sauce, sugar and a good grind of fresh black pepper. Drizzle the dressing over the salad and toss to coat evenly. Serve immediately.

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