2 bone-in skinless chicken breast halves, (about 1 1/2 pounds)
4 cups water
2 tablespoons kosher salt
1/4 cup non-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons Madras-style curry powder
1 teaspoon grated fresh ginger
1/3 cup chopped flat-leaf parsley
3 tablespoons sliced almonds
1/4 fresh pineapple, diced (about 1 1/4 cups)
1 bunch watercress, stems trimmed
4 slices wheat bread or 2 whole wheat English muffins, toasted

Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, just the chicken is just firm, about 15 minutes. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces.

Whisk yogurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.

Copyright 2004 Television Food Network, G.P. All rights reserved.

Try this strength building exercise at home....

Bi-Lateral Back Extension

This exercise is excellent for increasing strength and stability in the lumbar spine.  Muscles targeted are erector Spinea, hamstrings, gluteus maximus and both the posterior and medial deltoids.

Start on the floor by lying on your stomach, with arms and legs extended in a comfortable position.  Relax your body.  The goal is to create tension in one arm and the opposite leg.  Stretch the arm out as far as you can and stretch the leg, opposite side, out as far as you can and begin raising each off the ground until you reach a point where you have maximum comfortable tension in the lower back.  Hold this position for 3-5 seconds and slowly lower down.  Repeat with other side, alternating each side for 8 to 10 reps per side.

Here is an example of the starting and maximum tension points: