1 pound boneless, skinless chicken breasts, cut into strips
1 cup low-fat French salad dressing
1 bag pre-washed salad greens
1 cup sliced strawberries
1 cup raspberries or blueberries

Add 1/4 cup of the dressing to a skillet along with sliced chicken breast. Cook, stirring, until chicken is cooked through. Cool about 30 minutes. While the chicken cools, pour the salad greens into a large bowl. Add the berries. Toss to combine. Add the chicken and remaining dressing. Serve.

2 pounds fresh broccoli, cut into pieces
1 package (12 ounces) fresh mushrooms, sliced
1 large red onion, cut into rings
1 can (2.5 ounces) black olives, drained
1 1/2 cups low-fat Italian salad dressing
1/3 cup grated Parmesan cheese

Combine everything in a large salad bowl and toss to mix. Chill for at least one hour before serving. Serve on lettuce-lined plates.

2 cups shredded, cooked chicken
4 cups mixed salad greens
1/2 cup golden raisins
1 cup diced apple
1/2 cup shredded carrot
Dressing:
4 tablespoons apple cider vinegar
3 tablespoons canola oil
1/2 teaspoon sugar
Salt and pepper, to taste

Combine all the dressing ingredients in a container with a tight-fitting lid. Shake well to combine. In a large salad bowl, combine the cooked chicken, carrot, raisins, lettuce and apples. Toss to combine. Pour dressing over and toss gently again. Serve over your favorite lettuce.

1 package (10 ounces) frozen peas, thawed
1 cup chopped celery
1 cup chopped cauliflower
1/2 cup chopped green onions
1 cup cashews, almonds, walnuts or pecans
1/2 cup sour cream
1 cup low-fat ranch dressing
Crumbled turkey bacon, optional

Combine all the ingredients and mix well. Chill until ready to serve. Garnish with the crumbled turkey bacon, if desired. This salad is great served in a cleaned out tomato half or on top of your favorite lettuce for a quick, elegant meal.

1 bag mixed salad greens
1 tomato, chopped
1 can (14 ounces) great northern beans, rinsed and drained
1 can (6 ounces) tuna packed in water, drained
1/4 cup chopped red onion
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried dill
Salt and pepper, to taste

In a large serving bowl, combine the salad greens, tomato, beans, onion and tuna. Toss gently to combine. In a small bowl, combine the olive oil, vinegar, mustard, dill, salt and pepper. Pour over the salad and toss gently. Serve over your favorite salad greens.