This chicken salad really packs a punch. The dressing is a bit tangy, and the tender chicken slices have a fruity flavor. All in all this meal is a winner for lunch or dinner. Best of all it is ready in a snap.

Yields: 4 servings

Ingredients:
* 1 cup 100%raspberry spreadable fruit
* 1/3 cup raspberry vinegar
* 4 boneless skinless chicken breasts (4 ounces each)
* 8 cups torn mixed salad greens
* 1 small red onion thinly sliced
* 24 fresh raspberries

Instructions:
* In a small bowl, combine spreadable fruit and vinegar; set aside 3/4 cup for dressing.
* Broil chicken 4 in. from heat for 5-7 minutes on each side or until juices run clear, basting occasionally with remaining raspberry mixture. Cool for 10 minutes.
* Meanwhile, arrange greens and onion on salad plates. Slice chicken; place over greens. Drizzle with reserve dressing. Garnish with raspberries.

Nutritional Analysis: One serving (2 cups greens with 1 chicken breast half and 3 tablespoons dressing) equals 320 calories, 3g fat, 48g carbohydrate, and 25g protein.

Tags: Raspberry Chicken Salad

You can enjoy this delicious chicken salad in many different ways. Put it on a fresh bagel, spread it over wheat bread or eat it right off the plate - it's your choice. Apricots and sunflower seeds supply a flavor boost that won't go unnoticed.

Yield: 4 servings

What you Need:
* 1 (5-oz.) can chunk white chicken breast in water, drained
* 1/3 cup chopped dried apricots
* 1/4 cup chopped celery
* 2 tablespoons sliced green onions
* 2 teaspoons shelled sunflower seeds
* Dash pepper
* 1/4 cup fat-free mayonnaise or salad dressing
* 4 bagels. halved

Instructions:
1) In a small bowl, combine all ingredients except bagels; mix well.
2) Fill each bagel with 1/3 cup chicken mixture. Serve immediately.

Nutritional Analysis: One serving (1 sandwich) equals 290 calories, 3g fat, 47g carbohydrates and 18g protein.

Tags: Chicken and Apricot Bagel Sandwich

Who says you can't have your quesadilla and eat it too? This recipe slashes the fat and calories found in traditional quesadillas while packing an enjoyable flavor punch in each bite. In a hurry? This recipe only takes 15 minutes to make-try it tonight.

Servings: 2

Here's what you need...

* 4 ounces skinless, boneless chicken breast, cut into cubes
* 2 whole wheat tortillas
* 1/4 cup canned black beans, rinsed and drained
* 1/4 cup shredded nonfat mozzarella cheese
* 1/4 cup salsa
* 2 tablespoon nonfat sour cream
* 1 tablespoon paprika
* 2 teaspoon garlic powder
* salt and cracked black pepper to taste

Instructions:

* Combine the paprika, garlic powder, salt and pepper. Season raw chicken breast with the spice mixture. Coat a nonstick skillet with cooking spray and heat the skillet. Add the chicken and cook on medium heat until brown, turning once. Cover the pan and cook for 3 minutes more or until the chicken is fully cooked. Cool and cut into cubes.
* Preheat the toaster oven to 350 F. Place tortilla on a cutting board. Arrange the cubed chicken on the tortilla and top with black beans and mozzarella. Cover with the other tortilla and press down. Bake until the cheese is melted.
* Cut the quesadilla into quarters and top with salsa and sour cream.

Nutritional Analysis: One serving equals: 255 calories, 3g fat, 35g carbohydrate, and 21g protein.

Tags: Chicken Breast & Black Bean Quesadilla

This chicken and veggie dish is light and delicious. Yogurt and curry flavors blend for an enjoyable new chicken experience. Enjoy it as a tasty lunch or a protein packed dinner.

Servings: 2

Here's what you need...
• 5 oz boneless raw chicken breast, diced
• 1/4 cup chicken broth
• 4 teaspoons cornstarch
• 5 cups raw mushrooms, sliced
• 4 teaspoons olive oil
• 2 cups red bell pepper, chopped
• 2 cups China peas
• 1 cup plain lowfat yogurt
• 2 teaspoons curry powder

Instructions:
1. Put 2 teaspoons olive oil and the diced chicken in a non-stick pan. Cook chicken until browned, then add chicken broth, yogurt, curry powder and cornstarch, stir constantly. Heat until thick sauce forms, then simmer for 5 minutes.
2. While chicken is cooking put 2 teaspoons olive oil, mushrooms, bell peppers, and china peas in another non-stick pan. Cook until the vegetables are tender.
3. Place an equal amount of vegetable on 2 plates and top with equal amounts of chicken.

Nutritional Analysis: One serving equals: 373 calories, 13g fat, 35g carbohydrate, 7g fiber, and 32g protein.

Tags: Curried Chicken, veggies