Esther’s mom, Dae Young, is a big fan of the high-fiber pitaya fruit (dragonfruit), and happily, so is Esther. They combined it with chicken and cabbage to make a healthy, vibrant salad. They like to layer the salad ingredients when they serve it and if you do this, serve the dressing on the side. –Esther Huh, age 11, Northern Mariana Islands

Makes 1 serving

Ingredients:

1 cup diced cooked chicken breast

½ pitaya (dragonfruit) or 2 kiwi, peeled and diced

2 slices pineapple, peeled, cored, and diced

½ head cabbage, cored, cut into ¼-inch-thick slices, and chopped

1/3 cup plain reduced-fat yogurt

1 tablespoon low-sodium soy sauce

2 teaspoons white vinegar

1 teaspoon sugar

Pinch cayenne or minced hot red chile to taste

2 teaspoons black sesame seeds

 Preparation:

1. In a large bowl, combine the chicken, pitaya, pineapple, and cabbage. In a small bowl, whisk together the yogurt, soy sauce, vinegar, sugar, and cayenne. Add the yogurt sauce to the fruit and cabbage, and toss to coat. Sprinkle with sesame seeds and serve.

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