Serves 6 / Fresh yet hearty, this sweet and tangy salad makes a nice light lunch or springtime dinner.

1 pound boneless skinless chicken breasts
1 teaspoon dried basil
1 tablespoon Dijon mustard
1 tablespoon olive oil
1/4 cup fresh lime juice
1/4 cup fresh tangerine or orange juice
1 1/2 cups diced fresh pineapple
3 cups Napa cabbage, finely shredded crosswise
1 cup shredded carrots
4 scallions, thinly sliced (about 1/2 cup)
1 tablespoon each finely diced fresh basil, mint, and cilantro
Coarse salt and ground pepper

1. In a large skillet, bring 1/2 inch salted water to a boil. Add chicken and dried basil, cover, and reduce heat to medium-low. After about 10 minutes, remove lid, increase heat to a simmer, and continue cooking until chicken is no longer pink inside, about 15 minutes more. Let cool and chop chicken in medium dice.

2. In a bowl, whisk together mustard, oil, and juices. Add chicken and pineapple. In another bowl, toss together cabbage, carrots, herbs, and scallions. Add chicken mixture to vegetables and toss. Season with salt and pepper and serve immediately.

PER SERVING: 147 cal, 21% fat cal, 3g fat, 1g sat fat, 44mg chol, 19g protein, 11g carb, 2g fiber, 120mg sodium