Kids like crunch, and this salad has plenty. Its Asian-inspired flavors are appealing to adults, too. For more nutrition (and fun), pack lettuce leaves to use as wrappers.

To keep the components fresh, pack the chicken salad, dressing and nuts separately. Don’t forget to add an ice pack (or spoon the chicken into a wide-mouth thermal container.) To keep the apple from browning, you might want to press Saran or another airtight plastic wrap against the surface.

The recipe is from “Real Food for Healthy Kids: 200+ Easy, Wholesome Recipes” by Tracey Seaman and Tanya Wenman Steel (Morrow, $29.95).

Here are some of their tips; more tips and recipes are on their website, realfoodforhealthykids.com.

• Vary the menu. Serve a few different foods that your child likes every day even if the child insists on the exact same lunch. If there is one cherished food include it, but then vary other items.
• However, don’t introduce new foods into the lunch box. They’ll probably get thrown away.
• Get your child involved in choosing, making and packing the lunch.

CRUNCHY ASIAN CHICKEN SALAD

Yield: 3 servings

For salad:

1 1/2 cups finely diced cooked chicken (6 ounces, about 1 1/2 breast halves)
6 canned water chestnuts, rinsed and chopped
1 carrot, peeled and shredded
1 small rib celery, finely diced
½ cup diced apple, such as Gala or Golden Delicious (about ½ apple)

For dressing:
1 tablespoon natural peanut butter or sesame tahini
1 tablespoon seasoned rice vinegar
¾ tablespoon soy sauce
2 tablespoons mayonnaise
1 tablespoon minced fresh chives, optional
Hot sesame oil or chile oil, optional

For serving:
¼ cup roasted soy nuts or coarsely chopped unsalted peanuts
To make salad: Combine chicken, water chestnuts, carrot, celery and apple in a bowl; stir to combine.

To make dressing: Whisk together peanut butter, vinegar and soy sauce until smooth. Whisk in mayonnaise and chives. If desired, add a splash of hot sesame oil.

To serve: Spoon dressing over salad; mix well. Sprinkle with nuts.

Per serving: 235 calories; 13.5g fat; 1.5g saturated fat; 11g carbohydrate; 2g fiber; 17.5g protein.