Stir Caesar vinaigrette with grated Parmesan and drops of Tabasco. Coat chicken drumettes with vinaigrette mixture and marinate overnight. Roast on a baking sheet at 425F (220C) for 40 min.
Combine grapefruit segments, sliced cooked chicken and strips of red pepper with sliced cucumber. Toss with creamy poppy seed dressing and serve on a bed of baby spinach.
Coat chicken breast strips with sour cream stirred with sliced green onion, a little celery salt and paprika. Roll in unsweetened shredded coconut. Bake at 400F (200C) for 30 min.
Stir barbecue sauce with curry paste and salt. Toss with cubes of chicken. Thread pieces on wooden skewers. Roast on a baking sheet at 475F (250C) for 10 min. Sprinkle with chopped fresh dill.
Mix a little honey and grated lime peel into sour cream. Toss with sliced cooked chicken, asparagus spears and cubes of cantaloupe. Spoon into Boston lettuce-leaf cups. Sprinkle with sliced almonds.
Brown boneless chicken breasts. Add splashes of chicken broth and balsamic vinegar. Cover. Simmer until cooked. Place on plates. Boil sauce to thicken and pour over chicken. Sprinkle with chopped fresh mint.
Mix sliced cooked chicken with mesclun greens, slivered red peppers and red onion and cucumber pieces. Toss with honey-Dijon dressing and a good squeeze of lime. Sprinkle with smoked almonds.
Toss boneless chicken thighs, halved new potatoes, chopped peppers and zucchini with sun-dried tomato salad dressing. Bake at 425F (220C) until chicken is cooked through, 35 min. Sprinkle with feta.
Stir softened butter with chopped tarragon and dill, grated lemon peel and chopped chives. Tuck under skin of 3-lb. (1.5-kg) chicken. Rub skin with oil and salt. Roast at 375F (190C), 1 1/4 hrs.
Moisten ground chicken with plain yogourt, grated lime peel, Dijon mustard, dried tarragon and cayenne. Form burgers. Sauté in non-stick frying pan over medium heat, 7 min. per side. Top with sliced avocado.