Mix the chicken, salt, pepper, grapes, walnuts, thyme, orange juice and yogurt. Blend well.

Serve over baby spinach.

Alternative preparation method: For chicken salad with mango, soy nuts, cilantro and lime, do not add the grapes, walnuts and thyme. Instead substitute 2 tablespoons roasted soy nuts, 1/4 cup diced mango, 1/2 cup roughly chopped cilantro and 1 tablespoon fresh lime juice.

Tuna variation: Substitute 3 ounces of canned, drained low-sodium tuna in spring water for the 3 ounces of cooked chicken.

Preheat the oven to 450 degrees F. Heat the canola oil in a sauté pan over medium heat. Add all the vegetables, ginger and garlic.

Cook until the vegetables are tender but firm, approximately 5 minutes. Add the soy sauce. Cook 2 to 3 minutes more.

Tear off 2 pieces of aluminum foil large enough to wrap one portion of salmon and seal it tightly. Cut the salmon through the center lengthwise so that you have 2 thinner slices. Lay 1 slice on the aluminum foil, top with half the vegetables and then cover with the other slice of salmon. Repeat this for the second portion.

In a small bowl, mix the honey and mustard. Brush the fish with the honey mustard. Wrap the fish in foil. Bake until the fish is flaky, approximately 20 minutes.

Variation: Use the vegetable mixture to stuff thin slices of turkey breast and cook as this recipe directs.

In a small bowl, combine the orange juice, zest, ginger and soy sauce. Mix well with a wire whisk and set aside.

Microwave the sweet potato until a fork can be inserted easily into the center. Depending on your microwave, this will take from 4 to 8 minutes. Slice into approximately 1/4”-thick slices. You should have around 1 1/2 cups.

Place the asparagus and potato in a shallow ovenproof dish that has been greased with cooking spray for 2 seconds. Cover with the sauce and refrigerate for at least 2 hours, turning occasionally, if possible.

Preheat the broiler. Broil 5 to 6 minutes, turning once halfway through, or until the asparagus is tender, being careful not to overcook. Serve immediately.

Variation: Glaze can be used on any vegetable. It is particularly good with sliced zucchini and yellow squash or partially cooked acorn squash rings.