Serves 4

Ingredients
1/2 cup lowfat mayonnaise
2 tablespoons chopped fresh tarragon or 1 1/2 tsp dried
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
2 cups chopped roasted chicken breast
2 celery stalks, chopped
1/3 cup chopped dried cherries
1/3 cup chopped walnuts
1/4 cup chopped shallots
4 lettuce leaves
8 slices toasted whole-grain bread

Preparation
Combine mayonnaise, tarragon, lemon juice and pepper in a bowl. Toss chicken, celery, cherries, walnuts and shallots in another bowl. Stir in mayonnaise dressing. Place 1 lettuce leaf each on 4 slices of bread. Divide chicken salad among sandwiches; top with remaining bread.

The skinny
454 calories per serving
14.3 g fat (1.2 g saturated)
49.4 g carbs
11.2 g fiber
34.8 g protein

Hollywood Thai Beef Salad, Serves 2

The meal (per serving) contains: 482, 12.5 g fat (3.1 g saturated), 68.4 g carbs, 4.6 g fiber, and 24.2 g protein.

INGREDIENTS

Marinade

1 cup low-sodium soy sauce
1/2 cup honey
6 tablespoons fish sauce (found in Asian markets)
2 tablespoons fresh orange juice
1 tablespoon cilantro
1 tablespoon mint leaves
1 tablespoon fresh lime juice
1 Thai (or serrano) chile
2 1/2 cloves garlic
1 1/2-inch piece ginger, peeled and sliced

Salad

6 oz. flank steak
2 cups Asian vermicelli noodles
1/4 diced tomato
2 tablespoons enoki mushrooms (found in Asian markets)
1/8 cup thinly sliced red onion
10-12 grapefruit segments
8 cilantro sprigs
4 mint sprigs

Dressing

1/4 cup fresh lime juice
1/4 cup soy sauce
2 tablespoons fresh orange juice
2 tablespoons dark sesame oil
2 1/4 teaspoons fish sauce
1 Thai (or serrano) chile, seeded and minced
1 1/2 cloves garlic
1 1-inch piece ginger, peeled and chopped

PREPARATION

For marinade
Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. 

Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.

For dressing
Mix all ingredients in blender until combined.

To assemble salad
Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.

Source: Recipe & Photo, Self Magazine Recipe of The Week