During summer, or anytime we tend to enjoy lighter dinners that are less fattening.After all, you need to feel and look good. Salads are the best option, as they are refreshing and generally don't heat the body. The extra added bonus is that salads are generally healthy, containing less fat and calories. Make your salad interesting by adding seedless grapes, walnuts and hints of ginger to traditional chicken. You whole family will love this.

Ingredients
• 3/4 cup light mayonnaise
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups cooked chicken
• 1-1/2 cups red seedless grapes
• 1 cup sliced celery
• 1/3 cup sliced shallots or Onions
• 1/2 cup broken walnuts
• 1/3 cup golden raisins

Directions
1. In a medium-sized bowl, combine mayonnaise, ginger, salt and pepper; mix well to combine.

2. Add the chicken, grapes, celery, shallots, walnuts and raisins, and toss to coat.

3. Serve salad on lettuce leaves after chilling for 20 minutes.

May be you get home from work and an unexpected guest is dropping in for dinner. Whatever the reason, preparing something really delicious in such a short time sounds crazy. But it isn't.  You will be amazed that this chicken recipe can be prepared in less than 15 minutes.

Ingredients:
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of one orange
• 2 tablespoons butter (omit for a healthier version)
• 4 mint leaves, sliced
• Zest of one orange (optional)

Method:
1. Put a skillet over medium-high heat and let it get hot.

2. While the skillet is charging, put the chicken between two pieces of waxed paper or into a plastic bag and take out your frustrations on it. The chicken should end up about 1/4 inches thick (or as close to it as possible.)

3. Add the olive oil to the skillet. Wait about 5 seconds for the oil to get hot and add the chicken breasts. Look out for spatters when you add the chicken.

4. Immediately move the chicken around a bit. The skillet may be hot enough that the chicken will brown too quickly, so you want to give it a little push. Add the orange juice.

5. Cook the chicken 6 to 7 minutes and then flip. Cook for 6 to 7 minutes more or until the chicken is done all the way through. (If you have a meat thermometer, you can remove the chicken at around 162 degrees.)

6. Finally, add the butter, mint and orange zest and let the butter melt. Let the chicken rest 2 to 3 minutes before plating.

Accompany with a nice green salad.

What's your plan this weekend? Call upon your friends at your place and give them a treat of yummy chicken recipe with the touch of flavour. What about Mexican Chicken, try this recipe.

Ingredients

• Chicken thigh: 2
• Corn kernels: ¼ cup
• Refried beans: ¼ cup
• Olive oil: 1 tbsp
• Onion, chop: 1 tbsp;
• Tomato dices: ¼ cup;
• Bell peppers (red, yellow): 1;
• Jalapeno peppers: 1;
• Gherkins: 2;
• Salt: to taste;
• Pepper: to taste.

Method

• Heat oil in a pan and sauté garlic and chopped onion.
• Add chicken dices and cook for five minutes.
• Also, add corn kernels, diced tomato and refried beans. Stir gently and add stock if required
• Mix diced bell peppers and sliced gherkin.
• Simmer for five more minutes till chicken is cooked.
• Adjust the seasoning and add cream to finish.
• Serve hot with jalapeño tossed rice on the side.

‘Cordon Bleu' is a French term, literally translated as 'blue ribbon' that originally referred to an award for culinary excellence given to women cooks! It's healthy too.Nutritional value: Amount Per Serving Calories: 584 | Total Fat: 40.9g | Cholesterol: 195mg. 

Ingredients
• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions
1. Strike chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Great recipe for a classic dinner to bring a variation in your menu and impress your guests. Try the recipe and post your comments.