Adding boiled chicken to your salad can take it from a side serving to a mini-meal without adding to calories in a big way. Here are some chicken salad recipes
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PASTA and CHICKEN SALAD Serves 4-6
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INGREDIENTS
1/2 cup sesame seeds
1 (16 ounce) package bow tie pasta
1 cup vegetable oil
1/2 cup light soy sauce
1/2 cup rice vinegar
1 teaspoon sesame oil
3 tsp white sugar
1 tsp ground ginger
1/2 tsp ground black pepper
4 cups shredded, boiled chicken meat with salt to taste
1/3 cup chopped fresh cilantro
1/2 cup chopped green onion

PREPARATION
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted.
Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

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MEDITERRANEAN CHICKEN SALAD Serves 6
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INGREDIENTS
6 chicken breast halves
1 medium green bell pepper, seeded and cut into ½-inch chunks
1 small red bell pepper, seeded and cut into ½-inch chunks
1 medium purple onion, cut into ¼-inch chunks
½ cup pitted black olives ¼ cup artichoke hearts
4 leaves fresh basil, chopped
¼ teaspoon salt
freshly ground black pepper
6 tablespoons balsamic vinegar
6 tablespoons corn oil
6 tablespoons olive oil

Place the chicken breasts in a large pot and barely cover with cold water. Bring the water to a boil over high heat with salt to taste. Reduce the heat and simmer the chicken for 20 minutes, or until it is just cooked through. Let the chicken cool slightly in the liquid.

When the chicken can be handled, remove the meat from the bones and cut it into 1-inch chunks. Place the chicken in a large bowl.

Add the peppers, onion, olives, artichoke hearts, basil, salt, and pepper to taste to the chicken and stir well. Sprinkle the vinegar and oils over all and stir again. Place the salad in a large covered container and chill in the refrigerator.

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