I’m sure I’m not the only one who has enjoyed watching the athletes at the Olympic Games in Beijing. From the looks of their ripped abs and trim physiques (not to mention their low body fat percentages), you know these athletes watch everything they eat. This week, let’s pay tribute to the athletes in Beijing with another summer salad: the Chinese chicken salad.

The salad tastes great and is good for you. Unlike most salads, cabbage, not lettuce, is used, so it actually tastes better the next day and isn’t soggy. There is plenty of crunch, too; the almonds, water chestnuts and wonton strips all finish off the classic texture of this famous salad. Boneless, skinless chicken breast is a staple for all fitness freaks, and this is a great way to get your lean proteins and veggies.

Listen: it’s time to get into the kitchen and create gourmet healthy food. It’s not difficult and you can cook the chicken the night before. We fed three grown men for dinner, and still had a tasty lunch for two the next day. We may not be competing in the Olympics but there is no reason why we can’t look the part for the closing ceremonies.

If you have a suggestion, idea or recipe you’d like to share, contact me at gltrecipebox@gmail.com

Courtesy of FoodNetwork.com, Ellie Krieger

Won Ton crunchy strips for topping

Preheat oven to 350 degrees. Combine one tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange, cilantro and sliced chicken. In a separate bowl, whisk together three tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with two teaspoons toasted almonds and crunchy strips.