“Perfect for dining, so delicious “

INGREDIENTS   

2 small shallots, finely chopped
1 fresh jalapeno, cored, seeded and finely chopped
2 tbsp. honey
1/4 cup rice vinegar
   Juice of 1 lime
2 tbsp. fish sauce
3 tbsp. soy sauce
1 chicken breast, grilled and shredded
1 6-ounce package coleslaw mix
6-8 mint leaves, chopped
1/4 cup cilantro, lightly chopped
2 tbsp. peanuts, coarsely chopped

DIRECTIONS   

• Combine the shallots, jalapeno, honey, rice vinegar, fish sauce, lime juice and soy sauce.
• In a large bowl pour mixture over the shredded chicken.
• When ready to serve the salad add the coleslaw mix, mint leaves, cilantro and peanuts.
• Loss lightly till well combined.

“So palatable and healthy!”

INGREDIENTS   

4 chicken breast cutlets, about 4 ounces each
   Olive oil spray
   Freshly ground black pepper
2 bunches arugula, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
1 cup cherry tomatoes, halved
1 tsp. extra-virgin olive oil
1 tsp. freshly squeezed lemon juice
1/4 tsp. kosher salt
1/4 cup fat free ranch dressings
8 sprigs chives

DIRECTIONS   

• Preheat a grill pan or nonstick skillet to medium high.
• Spray the chicken cutlets lightly with the olive oil and season with salt and black pepper, to taste.
• Grill the chicken, turning once, until cooked through, about 2 minutes per side.
• Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates.
• Slice each cutlet diagonally and place on top of salad.
• Place a tablespoon of low fat ranch dressing on top of the chicken and garnish with fresh chive sprigs.

“It’s perfect and wonderful. Try it!”

INGREDIENTS   

2 tbsp. cider vinegar
2 tbsp. water
1 1/2 tsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
2 cups (2-inch) strips smoked turkey breast (about 10 ounces)
1 cup seedless red grapes, halved
1/2 cup chopped celery
2 large red Bartlett pears, thinly sliced
4 cups mixed salad greens
1/4 cup (1 ounce) crumbled blue cheese
2 tbsp. chopped walnuts

DIRECTIONS   

• Combine first 5 ingredients in a large bowl, and stir with a whisk.
• Add turkey, grapes, celery, and pears, tossing well to coat.
• Arrange 1 cup greens on each of 4 plates; divide grape mixture evenly over greens.
• Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons walnuts.

“It has unique flavor that has the best flavor until the last bite.”

INGREDIENTS   

1/2 cup dried cranberries (2 3/4 oz)
2 tbsp. olive oil
1 tbsp. chicken broth
1 tbsp. fresh lime juice
3/4 lb sliced smoked chicken breast, cut into 1/2-inch pieces (3 cups)
1/3 cup sliced almonds with skins, toasted and cooled (1 1/4 oz)
3 celery ribs, thinly sliced
1/4 cup chopped fresh cilantro

DIRECTIONS   

• Soak cranberries in a bowl of warm water to cover for 15 minutes, then drain well in a sieve and chop.
• Whisk together oil, chicken broth and lime juice in a medium bowl, then add cranberries, remaining ingredients, and salt and pepper to taste, tossing to coat.

“It’s a favorite to serve as an appetizer!”

INGREDIENTS   

6 ounces rice vinegar
4 ounces soy sauce, reduced sodium
2 tbsp. sugar
3 tbsp. fresh ginger, minced
1 tsp. white pepper
1 1/2 pounds boneless skinless chicken breast
1 ounce sesame oil
4 ounces snow peas
4 ounces carrot, julienne
4 ounces celery, julienne
4 ounces jicama, julienne
2 tbsp. fresh cilantro leaves

DIRECTIONS   

• To make the dressing:
1. Combine the vinegar, soy sauce, sugar, ginger and white pepper. Set aside.
• Cut the chicken breast into strips approximately 1/2 x 1/2 x 3 inches (1.2 x 1.2 x 8 centimeters).
• Stir-fry the chicken in the sesame oil until done.
• Remove from the pan, cool and refrigerate.
• Blanch the vegetables in salted water. Refresh and drain well.
• Combine the chicken with the vegetables and the dressing; add the cilantro.
• Toss and serve.

“With best quality, so yummy!”

INGREDIENTS   

1/4 cup fat-free mayonnaise
1/4 cup low-fat sour cream
1/2 cup chopped cilantro
1 tsp. grated lime zest
3 tbsp.  lime juice
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper*
1/2 tsp. salt
3 cups cooked chicken breasts, cut into 3/4 inch cubes
1 – 15 ounce can black beans, rinsed and drained
1 cup frozen corn kernals
1 red, yellow or orange bell pepper, diced
1/4 cup diced red or sweet hybrid onions
2 heads Boston or green leaf lettuce, separated into leaves

DIRECTIONS   

• Stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
• Divide lettuce evenly among four plates and top with chicken salad.
• Option: It may reduce to 1/8 teaspoon if you are sensitive to pepper.

“It has the quality for serving!”

INGREDIENTS   

1 pound boneless skinless chicken breasts, cut into strips
1 cup mild salsa, divided
1 – 16 ounce package mixed salad greens
1 cup reduced fat shredded sharp cheddar cheese
1 cup fat-free ranch dressing
1/2 cup crushed baked tortilla chips
3 Roma tomatoes, quartered
2 green onions with tops, sliced

DIRECTIONS   

• Cook chicken and 1/2 cup salsa in a large nonstick skillet over medium-high heat 8 minutes or until chicken is done.
• Combine chicken mixture, salad greens, and cheese in a large bowl, tossing well.
• Mix dressing with remaining 1/2 cup salsa and toss with salad.
• Garnish with green onions and tomatoes.
• Sprinkle with tortilla chips.

“It’s a little bit time consumers but it’s perfect for lunch.”

INGREDIENTS   

1 1/4 cups crab meat (or imitation crab)
1 cup thin sliced celery
1/3 cup fat-free or light salad dressing (not mayonnaise)
1 tbsp. minced green onions
1/4 tsp. salt
   Fresh ground black pepper

DIRECTIONS   

• Combine crab meat and celery in a bowl.
• Mix salad dressing and onion and salt and pepper together.
• Pour over surimi.
• Toss together and refrigerate for about 2 hours before serving on salad greens or on a crusty roll.

“Serve this mixture with green leafy or rolls.”

INGREDIENTS   

3/4 pound boneless skinless chicken breasts, trimmed
1 sweet peeled apple, chopped
1/4 medium red onion, chopped
1/4 bunch celery, chopped
1/4 cup walnuts, coarsely chopped
1/4 cup light mayonnaise
1/8 cup gourmet garlic mustard
1/4 bunch Italian parsley, minced
   Salt and fresh ground black pepper to taste

DIRECTIONS   

• Poach or grill chicken.
• Chop coarsely and place in a large bowl.
• Add coarsely chopped fruit, vegetables, nuts and minced parsley.
• Toss with mustard and mayonnaise.
• Season to taste with Salt and fresh ground black pepper.

“It’s a healthy salad with perfect mixtures..”

INGREDIENTS   

4 – 4 ounce skinless, boneless chicken breast halves
4 tbsp. Dijon mustard
3/4 cup oat bran
1/4 cup Parmesan cheese, grated
1 tsp.  dried thyme
   Non-stick cooking spray

For the Salad:

4 cups medium pasta shells, uncooked
4 cups salad greens, torn
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 cup canned corn, drained
1/2 cup sliced red onions

For the Dressing:

1/4 cup frozen apple juice concentrate, thawed
2 tbsp. balsamic vinegar
2 tbsp. Dijon mustard
4 tsp. fresh apple, grated
1/4 cup cilantro, chopped
1 tsp. sugar
1/4 tsp. cayenne pepper

DIRECTIONS   

• Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside.
• When pasta is cool, toss with other salad ingredients in a large bowl and set aside.
• Set oven to broil.
• Pound chicken between wax paper sheets until 1/4-inch thick.
• Spread mustard evenly over chicken.
• Combine oat bran, cheese and thyme.
• Lightly coat chicken with oat bran mixture.
• Spray bottom of roasting pan with cooking spray.
• Place coated chicken in roasting pan and cook approximately 5 inches below broiler for about 3 minutes on each side or until meat turns white.
• Cut chicken breasts into strips and set aside.
• Blend dressing ingredients together at high speed in food processor or blender.
• Toss pasta salad with dressing, top with chicken strips and serve.