1 pkg.   (16-oz.) Foster Farms Savory Servings Roasted Garlic & Herb Chicken Breast Fillets
1 Tbsp. olive or salad oil
1-1/2 cups sliced carrots
1 can (15 oz.) cannellini beans, rinsed and drained
1-1/2 cups diced cucumber
1/2 cup chopped fresh mint leaves
1/2 cup sliced black olives
1/4 cup fresh lemon juice
   Lettuce leaves

1. In a 10- to 12-inch nonstick frying pan, heat oil over medium-high heat. Add chicken and carrots. Turn breasts after 4 minutes, and stir carrots; cook until chicken is cooked through and carrots are tinged golden, 4 to 6 minutes more. Set aside.

2. Meanwhile, combine beans, cucumber, mint, olives and lemon juice; add cooked carrots and pan drippings. On four dinner plates, lay lettuce leaves, then distribute bean mixture among plates. Diagonally slice breasts and lay over bean mixture. Garnish with mint sprigs.

Serves 4.

For extra flavor, sprinkle with golden toasted sesame seeds.

2 tsp. peanut or salad oil
1 pkg. (16 oz.) Foster Farms Savory Servings Teriyaki Ginger Chicken Breast Fillets, cut into 1-inch cubes
4 cups broccoli florets
1 cup baby-cut carrots, halved lengthwise
3/4 cup chicken broth
2 tsp. cornstarch
1-1/2 tsp. Asian sesame oil
1/3 cup sliced green onion
4 cups hot cooked rice

1. In a 10- to 12-inch non-stick frying pan or wok, heat oil over high heat, stir-fry chicken until edges are tinged brown, about 2 minutes. Add broccoli, carrots and 3 Tbsp. broth. Cover and cook until vegetables are just tender to bite, 3 to 5 minutes.

2. Meanwhile, mix together remaining broth, cornstarch and sesame oil. When chicken and vegetables are done, add broth mixture and cook, stirring constantly, until sauce thickens, about 1 minute. Spoon onto platter, sprinkle green onion over chicken and vegetables; serve with hot rice.

Serves 4.

2 pkg. (2 lbs.) Foster Farms Chicken Breast Tenders
1 pkg. (12 oz.) ready-to-eat salad greens
1 small red bell pepper, thinly sliced
1 can (11 oz.) Mandarin oranges, drained
2 tsp. olive oil
1/2 tsp. seasoned salt substitute
1/2 tsp. pepper
1/4 cup unsalted, dry-roasted cashews, coarsely chopped
1/4 cup green onion, chopped
1/2 cup prepared low-fat cheese Italian dressing

1. Divide ready-to-eat greens evenly in four large individual salad bowls. Arrange sliced red bell peppers and Mandarin oranges around edge of each bowl. Set aside.

2. Heat oil in large non-stick skillet over medium-high heat. Add chicken breast tenders; sprinkle with salt and pepper. Stir-fry until golden brown, 5 to 6 minutes, or until no longer pink when cut into. Divide evenly between the four salads; sprinkle with cashews and green onion. Serve with dressing.

Serves 4.