Chicken Salad Dijon w/Grapes and Apple (4 servings, 4.5 pts each)

1 lb boneless skinless chicken breast
3 tsp evoo
salt, pepper
3 tbsp ff plain yogurt
3 tbsp Dijon mustard
1/3 cup chopped celery
1/3 cup seedless grapes, cut in half
1/3 cup chopped red apple

Rub chicken with evoo and grill 3 to 5 minutes until cooked. Let cool and cute into bite-sized cubes. In mixing bowl, whisk olive oil, yogurt, and mustard. Add chicken, celery, grapes, and apple. Season with salt and pepper.

Asian Style Roast Beef Salad (4 servings, 4 pts each)

½ lb sliced deli roast beef, cut into strips
2 cups sliced white mushrooms
1 cup snow peas, trimmed
1 cup packaged matchstick carrots
1 small red onion, thinly sliced
1 yellow bell pepper, cut into thin strips
¼ cup seasoned rice vinegar
1 tbsp reduced sodium soy sauce
1 tbsp pickled ginger, drained and chopped
1 tbsp Asian (dark) sesame oil

Combine roast beef, mushrooms, snow peas, carrots, onion, and bell pepper in serving bowl. Whisk together remaining ingredients in small bowl. Drizzle over salad and toss evenly to coat.