Ingredients:

CROUTONS
1 1/2 cup french bread cubes – about 1cm cubes
Olive oil spray or nonstick cooking spray

SALAD
450g chicken breasts – boneless and skinless
2 stalks celery; minced
1/3 cup golden raisins
Peel of 1 lemon – finely grated
6 romaine leaves
6 radicchio leaves (see note)
2 tsp Lemon juice
1 tsp Olive oil

DRESSING
1/2 cup plain non-fat yogurt
1/3 cup low fat mayonnaise
2 tb lemon juice
2 tsp dijon-style country mustard or grainy mustard
2 tsp honey
1 tb minced fresh rosemary leaves
1/8 tsp Salt; to 1/4 tsp
Freshly ground black pepper to taste

Method:

TO PREPARE THE CROUTONS:

Spray a baking sheet with 3 sprays of the olive oil spray or nonstick cooking spray.  Spread the bread cubes on the sheet and spray lightly again 3 times.  Place in a preheated 150-degree Celsius oven about 20 minutes, or until golden.  Remove from the oven and cool.

TO PREPARE THE SALAD:

Place the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through.  Remove from the liquid and cool. Cut into small chunks or pull into shreds.

Combine the chicken with the celery, raisins and lemon peel.

TO PREPARE THE DRESSING:

In a bowl, stir together the yogurt, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Stir into the salad, cover and refrigerate until ready to serve.

Wash the romaine and radicchio, pat dry and wrap in paper towels.  Refrigerate.

When ready to serve, stir together 2 teaspoons lemon juice and 1 teaspoon olive oil. Tear the lettuce into small pieces and toss with the lemon-oil mixture.  Divide between plates and top with the chicken salad. Garnish with the croutons.

Note: If radicchio is unavailable or too expensive, substitute red leaf lettuce.

Ingredients:

3 Tangerines
2 cups cooked chicken; coarsely chopped
1/2 cup celery; chopped
1 small red onion; chopped
1/2 cup parsley; chopped

DRESSING
85g Cream cheese; at room temperature
1/2 cup  Mayonnaise
1 tb prepared horseradish
1/4 cup  Milk
Salt and pepper to season

Method:

Peel the tangerines. Scrape the pith from them and finely chop. Reserve.

Separate the tangerine sections and remove any pihs or seeds. Halve each section and place in a bowl with the chicken, celery, onion and parsley.

To make the dressing, combine all ingredients in bowl of food processor and pusle on & off a few seconds until thoroughly combined.

Gently toss the chicken mixture with the dressing. Chill until ready to serve. Serve on any kind of lettuce or whole grain bread. Garnish with reserved peel.

Ingredients:

3 cups  chicken stock or broth
2 whole boneless chicken breasts; with skin
1 cup mayonnaise
1/3 cup minced shallot
1 tsp minced fresh tarragon
24 slices white bread; -sliced very thin
1/2 cup finely chopped smoked almonds
Method:

In a deep skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes.  Remove skillet from heat and cool chicken in cooking liquid 20 minutes.  Discard skin and shred chicken fine.

In a bowl, stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.

Make 12 sandwiches with chicken salad and bread, pressing together gently.

With a 2 inch round cutter, cut 2 rounds from each sandwich.

Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds.

Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.

Ingredients:

60g cooked chicken breast meat
1 small pita bread
Lettuce
2 tomato slices
1 tb honey
1 tb dijon mustard
1/2 cup sliced cucumber
2 tb Low-calorie vinaigrette dressing

Method:

Combine sliced chicken, lettuce, tomato, honey and mustard.

Pack into pita bread.

Serve with cucumber salad.

Ingredients:

200g cooked cheese ravioli
3 whole skinless boneless chicken breasts, cooked and shredded
2 chopped spring onions
1 cup blanched Snow Peas
1 large chopped celery hearts
1 small cucumber; peeled and sliced
1/2 cup raisins; coarsely chopped
200g chopped marinated artichoke hearts

DRESSING
2/3 cup low fat mayonnaise
1/2 cup fresh Parmesan cheese
1/3 cup lemon juice
Reserved marinade from artichokes
Salt and pepper to taste

GARNISH
1/2 bunch fresh spinach
2 peeled and sliced kiwi fruits
2 sectioned tangerines

Method:

Cook pasta. Drain and cool. Place pasta and remaining salad ingredients in a large bowl.

Whisk together dressing ingredients and pour over salad. Toss gently but thoroughly and refrigerate at least 4 hours or overnight.

To serve, mound salad on spinach leaves and garnish with kiwis and tangerines.

Ingredients:

150g spiral macaroni pasta
1 1/2 cup snow peas
1/3 cup low fat mayonnaise
1/4 cup french dressing
2 cups cooked, cut up chicken
Method:

Cook macaroni, add peas 2 minutes before ready. Mix mayonnaise and french dressing.

Add macaroni and chicken.

Serve.

Ingredients:

450g green beans, trimmed; in half crosswise

DILL DRESSING
1/2 cup snipped or chopped fresh dill
1/3 cup  fat-free ranch dressing
2 tb white horseradish (from jar)
4 grilled chicken-breast halves; in 1cm strips
1/2 cup sliced red radishes
1/2 cup thinly sliced red onion

Method:

Gently boil green beans in water to cover 7 to 8 minutes until just tender. Drain and cool under cold running water.

While beans are cooking, mix dill dressing ingredients in a serving bowl until blended.  Stir in chicken, radishes, onion and cooled beans.

Ingredients:

2 cup chopped cooked chicken breast
1/2 cup diced fennel bulb
1/3 cup fat-free creamy cucumber salad dressing
1/4 tsp freshly ground pepper
8 slices multi-grain -bread; toasted
1 cup alfalfa sprouts

Method:

Combine first 4 ingredients in a bowl; stir well. Divide mixture evenly among 4 slices bread; top with alfalfa sprouts and remaining bread.

Ingredients:

400g can kidney beans
1 bunch trimmed spring onions – thinly sliced
1 roasted red capsicum – diced
450g grilled chicken breast – boneless, skinless
2 tb mayonnaise
2 tb chili powder
1 tb ground cumin
1/3 cup low-fat buttermilk
2 tb hot pepper sauce
Salt and pepper to taste
2 tb chopped flat-leaf parsley
Method:

Toss kidney beans with spring onion, roasted red capsicum and grilled chicken breast.

Mix mayonnaise with chili powder, cumin, buttermilk, hot pepper sauce and salt and pepper to taste.

Toss with the bean salad, along with the chopped parsley.

Ingredients:

2 hard boiled eggs
1 boiled and deboned chicken
2 cups cooked and cooled macaroni pasta
1 cup chopped celery
1/2 cup chopped red onion
2 spring onions; chopped
1 cup pitted green olives
Mayonnaise
Paprika to sprinkle

Method:

Put macaroni in bowl.  Add cut up chicken, chopped eggs, celery, red onion, spring onions and olives.  Add mayonnaise and mix together. Sprinkle with paprika, chill about 2 hours before serving.