Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth. Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.

Balsamic Glazed Chicken

Serves: 6

6 boneless, skinless chicken breasts
1 tablespoon vegetable oil
1/2 teaspoon pepper
3 garlic cloves, chopped
1 1/2 tablespoons tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 tablespoon honey
4 tablespoons green onion tops, thinly sliced

In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides. Remove chicken from pan and drain off any excess oil. Add garlic to pan; saute over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. Return chicken to pan; reduce heat to medium. Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done.

Serves: 6 - Nutrition Information Per Serving

French Country Chicken With Mushroom Sauce

 Serves: 4

4 boned and skinned chicken *** halves
1 Tbsp. flour
4 shallots — thinly sliced
1/4 pound mushrooms — thinly sliced
2 Tbsp. margarine
1 Tbsp. rosemary
1/4 cup white wine
1/2 cup nonfat chicken broth
2 Tbsp. chopped fresh parsley

Place boneless chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm. Melt 2 tablespoons of margarine in a saucepan; add the thinly sliced shallots and cook over low heat for about 3 minutes. Add mushrooms and cook for another 2 minutes. Stir occasionally. Add flour and stir. Add wine and chicken stock. Cook, and as sauce thickens, stir. Add the rosemary. Spray a skillet with nonstick spray. Add the chicken fillets and saute on both sides. Total cooking time for chicken should be about 5 minutes. Remove to warmed plates, spoon sauce over chicken and top with parsley.

Serves: 4 - Nutrition Information Per Serving