Directions

1. 1. Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about four to five minutes or until they're brown and crisp; set aside.
2. 2. Grill, bake or broil the chicken breasts (with whatever method you prefer) and slice them into strips.
3. 3. Combine the bok choy, cabbage, carrot, cucumber, scallions and cilantro in a big bowl.
4. 4. In a separate bowl combine the soy sauce, rice vinegar, lime juice, Splenda, garlic and red pepper flakes. Pour about two-thirds of this dressing over the salad and toss well coating all the vegetables.
5. 5. Divide the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them. Sprinkle with chopped walnuts and serve.