Recipe of CHICKEN AND BLACK BEAN SALAD

  30      ounces        Black beans; drain -- rinse
   3      cups          Chicken; cooked -- cubed
   6                    Green onions -- sliced
   1                    Sweet red pepper -- chop
   1                    Sweet yellow pepper -- chop
   2                    Tomatoes -- coarse chop
     1/4  cup           Coriander; chop -- fresh
                        -----DRESSING-----
   1                    Jalapeno pepper -- minced
   1      teaspoon      Grated lime rind
     1/4  cup           Lime juice
  10      milliliters   Garlic -- minced
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  cup           Vegetable oil

Use canned black beans (15oz (425mL) per can) In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and
tomatoes.

Dressing: in small bowl, whisk together jalapeno pepper, lime rind and
juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad; add coriander and toss gently.

CHICKEN BROCCOLI SALAD

     1/3  cup           Uncooked Bulgur
                        (1 C. Cooked Brown Rice
                        May Be Substituted For
                        Bulgur.)
   2 2/3  cups          Boiling Water Divided
   1      teaspoon      Chicken Bouillon Granules
  10      milliliters   Garlic Crushed
   1                    (10 Oz.) Chicken Breast
                        Skinned
     1/2  cup           Broccoli Flowerets
   2      tablespoons   Minced Green Onions
   1      teaspoon      Lime Juice
     1/4  teaspoon      Pepper
     1/4  teaspoon      Crushed Red Pepper Flakes
   1      teaspoon      Minced Gingerroot

Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed.  Set Aside.

Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A
Medium Saucepan.  Bring To A Boil Over High Heat; Add Chicken. Cover,
Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool.  Discard Broth.  Bone Chicken & Cut Into Bite Side Pieces,
Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.

Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red
Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours.

CHICKEN CAESAR SALAD

   4                    1 oz. slices French bread
                        Vegetable cooking spray
     1/2  teaspoon      Garlic powder
   2      pounds        Boneless chicken breasts
     1/3  cup           Fresh lemon juice
     1/4  cup           Red wine vinegar
   1      tablespoon    Olive oil
   1      teaspoon      Anchovy paste
     1/4  teaspoon      Fresh ground pepper
  50      milliliters   Garlic
   9      cups          Romaine lettuce
     1/4  cup           Grated parmesan cheese

1.  Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside.

 2.  Coat a large nonstick skillet with cooking spray; place over med-
high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.

 3.  Combine lemon juice and next 5 ingredients in container of an
electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.

 4.  In a large salad bowl, place the lettuce. Drizzle remaining lemon
juice mixture over lettuce and toss well. Add the chicken mixture and
cheese, and toss gently to coat. Serve with croutons.