Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry
powder. Cover and simmer for about 30 minutes or until the chicken is fork
tender. Remove from the heat and allow the chicken to cool in the broth. When
cool, separate the meat from the bones. Discard the bones and broth. Cut
chicken into bite-sized pieces and put it into a large bowl with the oranges,
cashew halves, dates, and red pepper; set aside. In a small bowl, make the
dressing by mixing together the yogurt, mayonnaise, coconut, chutney, and the
remaining teaspoon of curry powder; blend well. Fold the yogurt dressing into
the chicken-orange mixture. Arrange lettuce cups on a large platter. Fill with
salad, garnish with coconut and cashews.

* Plain orange or lemon yogurt may be substituted.

Rinse wild rice; place in a medium saucepan with stock; bring to a boil.
Reduce heat to a simmer; cover and cook for 30 minutes. Add the chicken
breasts and scallions and cook another 15 minutes, turning chicken pieces
occasionally. Drain; remove chicken to cool. Season rice with lemon juice
and salt and pepper. Set aside to cool.
Make dressing: Heat 1 tablespoon of oil in a medium skillet and add the
spices and the chopped almonds, stirring for 3-5 minutes until the spices
are fragrant. Transfer to a shaker jar and add the
rest of the oil and other dressing ingredients. Shake thoroughly.
Put the rice in a large bowl; fluffing it. Add the red pepper, snow peas and
the toasted almond slivers. Cut the chicken into bite-size pieces and add to
the rice. Combine most of the dressing with the rice-chicken mixture–save a
little to drizzle on the radicchio cups.
Place radicchio cups on individual salad plates, filling each with the
rice-chicken mixture; drizzle with the remainder of the dressing. Garnish
with additional almond slivers, red peppers and blue cheese, if desired.

In large bowl combine chicken, grapes, celery, onions, eggs. In another
bowl, combine the next 9 ingredients; stir until smooth. Pour over
chicken mixture and toss gently. Stir in almonds and serve immediately,
or refrigerate and add almonds right before serving. Garnish with
kiwifruit if desired.

Toss the chicken, peppers, onions, parsley, almonds, and olives in a large
bowl with just enough dressing to moisten. Season with salt and pepper to
taste. Serve in lettuce leaves. Drizzle vinaigrette over salads and top
with shaved parmesan.

Red Wine Vinaigrette

1/4 cup red wine vinegar
1/8 cup lemon juice
1 tsp. honey
1 tsp. salt
1/2 cup extra virgin olive oil
fresh ground black pepper to taste

1 cup teriyaki marinade
4 chicken breast fillets
Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles

Combine teriyaki marinade and chicken breasts in a medium bowl or
resealable plastic bag. Marinate chicken for 3-4 hours. Prepare the
dressing by combining all of the ingredients in a small saucepan over
medium heat. Bring mixture to a rolling boil while stirring often with a
whisk, then remove the pan from the heat to cool. When dressing has
cooled, pour it into a covered container and chill. When chicken breasts
have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4
minutes per side, or until done. Combine the romaine and iceberg lettuce,
red and green cabbage and 1 cup of shredded carrots in a large bowl with
the dressing. Toss well. Divide the tossed greens among four plates.
Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of
crispy chow mein noodles. When the chicken breasts are done, slice each
one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts
over each salad. Place a 1/4 cup pile of shredded carrots in the center of
each salad.

Chicken Marinade:
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire

Cajun Spice Blend:
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

2 boneless, skinless chicken breast halves
2 tablespoons light butter

Salad:
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hard-boiled egg white, diced

Make dressing by combining ingredients in a small bowl. Mix well by hand.
Store in a covered container in the refrigerator until salad is ready.
Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,
and stir. Add the chicken breasts to the marinade, cover bowl and keep in
refrigerator for several hours. Overnight is even better.
When chicken is marinated, preheat a frying pan or skillet (an iron
skillet, if you’ve got it) over medium/high heat. Also, preheat your
barbecue grill to medium/high heat.
Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a
teaspoon of the spice blend over one side of each of the chicken breasts.
Cover the entire surface of the chicken with spice.
Melt the butter in the hot pan, then sear the chicken breasts for 2-3
minutes on the side with the spices. While first side cooks, sprinkle
another teaspoon of spice over the top of each chicken breast, coating
that side as you did the other. Flip the chicken over, and sear for
another 2-3 minutes. The surface of the chicken will be coated with a
charred, black layer of flavor. This is exactly what you are shooting for.
Finish the chicken off on your barbecue grill. Grill each breast on
both sides for 2-3 minutes, or until they are done.
While chicken is cooking prepare the salads by splitting the lettuce into
two large bowls. Toss in the red cabbage and carrots. Mix the cheeses
together, then top the salad with the cheeses and hard-boiled egg.
Sprinkle the diced tomato on each salad.
Slice the chicken breast, across each breast in 1/2-inch-thick slices.
Spread the chicken over the top of the salad and serve immediately with
dressing on the side.

Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature
of the oil to be around 350 degrees. Blend together all ingredients for
dressing in a small bowl with an electric mixer. Put dressing in refrigerator to
chill while you prepare the salad In a small, shallow bowl beat egg, add milk,
and mix well. In another bowl, combine flour with corn flake crumbs, salt and
pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken
first into egg mixture then into the flour mixture, coating each piece
completely. Fry each chicken finger for 5 minutes or until coating has darkened
to brown. Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the
lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the
chicken into small bite-size chunks. Place the chicken onto the salad forming a
pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size
salad.

Mix all together using enough mayonnaise to bind. Season to taste. Wonderful for
a chicken salad fruit plate or to stuff hollowed out ripe tomatoes or as a
filling for sandwiches.

Kosher salt and freshly ground black pepper to taste

For The Salad
2 tablespoons grapeseed or canola oil, if needed
1 1/2 cups uncooked orzo
4 boneless chicken breasts with skin

Kosher salt and freshly ground black pepper to taste
1 1/4 cups Asian Pesto, plus additional for drizzling
1 pint cherry tomatoes, halved

Juice of 2 lemons
1/2 pound baby spinach, washed and dried

Make The Pesto Sauce
In a blender or food processor, combine the chiles, garlic, sugar,
ginger, nuts, zest, and 1 cup of the oil and blend until smooth. Add
the basil, mint, and cilantro and blend while slowly adding the
remaining oil until a thick puree is formed. Season with salt and
pepper. Store in a tightly covered jar and refrigerate.

Assemble the salad
Prepare an outdoor grill, heat to hot, and spray the grid with
nonstick cooking oil. Alternatively, heat a grill pan or heavy sautE
pan over high heat, add the oil, and swirl to coat the pan.
Bring a large saucepan of lightly salted water to a boil. Cook the
orzo until just tender, about 10 minutes. Drain well.
Meanwhile, season the chicken on both sides with salt and pepper.
Grill the chicken, turning once, until the juices run clear when the
meat is pierced with the tip of a paring knife, about 10 minutes.
Alternatively, grill the breasts in a pan over medium-high heat,
turning once, until cooked through, about 10 minutes. Cut the chicken
with its skin into 1/4-inch-wide slices. Allow the chicken to come to
room temperature if you prefer, or proceed with the warm chicken
slices.

In a large bowl, combine the chicken with 1 cup of the pesto, the
orzo, and the tomatoes. Season with salt and pepper. In a medium bowl,
combine the remaining 1/4 cup of pesto with the lemon juice, then toss
with the spinach. Season with salt and pepper.
Divide the spinach mixture among 4 plates. Mound the chicken salad
on the spinach, drizzle with additional pesto, and serve

Preheat oven to 400 degrees F. Melt 1 Tablespoon butter. Brush one side of
parchment with butter; set aside. Combine white wine, mustard, lemon juice,
marjoram, and pepper; set aside. Melt remaining butter in a skillet over
MEDIUM heat. Brown both sides of chicken, 2 to 4 minutes. Remove to cutting
board and cut each piece into 5 to 6 lengthwise slices. Stir wine/mustard
mixture into pan juices. Spoon 1/2 of sauce onto center of parchment pieces.
Arrange chicken, asparagus and carrots on top and spoon remaining sauce over
vegetables. Close packages using drugstore-type fold* or knife-folds,
tucking ends under. Place on baking sheet and bake 12 minutes.