People assume salads are a healthy choice. But ordering one at your favorite restaurant can be deceiving: You think you’re being good, only to realize later you could have eaten a steak for the same number of calories. That’s why I’m mesmerized by each new edition of “Eat This Not That!” (Rodale Press) by David Zinczenko and Matt Goulding of Men’s Health magazine. The series offers clever side-by-side visuals that compare various restaurant choices. To get a read on the slippery salad slope, I had to read only to No. 6. The “worst” salad: Thai crunch salad by California Pizza Kitchen that rings in at 2,238 calories. To be fair, you’ve seen competing versions of the salad at any number of restaurants. The ingredients may sound healthy, but a seemingly harmless salad will “saddle you with more calories than 3 pounds’ worth of sirloin from Applebee’s.” The culprits: the heavy dressing(s), the deep-fried wonton strips and the enormous portions. Chopped Grilled-Chicken Mango Salad With Wonton Crisps offers a satisfying crunch but at a considerable savings. To whittle it down, we swapped the peanut-y dressing for a zesty vinaigrette. High in vitamin C and low in sodium, a ripe mango adds a lush dimension to any salad. Baked wontons also cut down on the overall fat. Shopping tip: Look for wonton wrappers in the produce section of the supermarket. Jill Wendholt Silva is the food editor for The Kansas City Star. Recipes developed by professional home economists Kathryn Moore and Roxanne Wyss. Chopped Grilled-Chicken Mango Salad With Wonton Crisps 4 wonton wrappers Nonstick cooking spray 3 tablespoons fresh squeezed lime juice 1 1/2 teaspoons grated lime zest 1/2 teaspoon crushed red pepper 1/4 teaspoon salt Pinch of fresh coarsely ground pepper 2 tablespoons extra-virgin olive oil 6 cups finely chopped hearts of romaine 1 stalk celery, finely diced 1/3 cup finely chopped green onions (white and green parts) 1/4 cup chopped fresh cilantro 1 small ripe mango, peeled and finely diced 4 small boneless, skinless chicken breasts, grilled and cut into bite-size pieces Heat the oven to 375 degrees. Coat both sides of the wonton wrappers with the cooking spray and place on a baking sheet. Bake for 3 to 5 minutes or until brown and crisp. Crumble the wonton wrappers into small pieces; set aside. Whisk together the lime juice, lime zest, crushed red pepper, salt and pepper. Add the olive oil in a steady stream and continue to whisk until well combined; set aside. Combine the remaining ingredients in a salad bowl. Drizzle with the dressing and toss gently to combine. Just before serving, sprinkle with the crumbled wonton wrappers. Makes 4 servings Nutrition information per serving: 266 calories (81from fat), 9 grams fat (1 gram saturated), 66 milligrams cholesterol, 29 grams protein, 18 grams carbohydrates, 3 grams dietary fiber, 274 milligrams sodium. Email Newsletters TribLIVE's Daily and Weekly email newsletters deliver the news you want and information you need, right to your inbox.