Mix together for finger-licking goodness. Slather sauces and glazes on before or after cooking (if you decide to bake your chicken, keep an eye on the dish and add water or chicken broth as needed to prevent thicker sauces from charring). Spoon salsas atop a cooked breast.
Mango & Avocado: 3 tablespoons each rinsed and drained black beans and cubed mango, 1/4 cubed avocado, 1 tablespoon chopped red bell pepper, 1 teaspoon chopped jalapeño, 2 teaspoons freshly squeezed lime juice, and 1 pinch diced fresh cilantro. –Tiffany Mendell, R.D., of Keri Glassman, Nutritious Life in New York City
Pesto: In a food processor, blend 1/4 cup fresh basil leaves, 1 teaspoon each pine nuts and freshly squeezed lime juice, 1 tablespoon Parmesan cheese, and 1/4 diced garlic clove. Add 1/4 teaspoon extra virgin olive oil and 1 teaspoon low-sodium chicken broth and blend again. Add kosher salt and black pepper to taste. –Tanya Zuckerbrot, R.D., author of The Miracle Carb Diet
Pineapple Ginger: 1/4 small puréed pineapple, 1 drop fresh or canned ginger juice, 1 tablespoon dry white wine, and 1/2 tablespoon cornstarch dissolved in 3/4 teaspoon cold water. –Pritikin Longevity Center & Spa in Miami
Tangy Marmalade: 2 tablespoons orange marmalade, 1 tablespoon each Dijon mustard and finely chopped fresh cilantro, and 1 teaspoon freshly squeezed lime juice. –Chef Candice Kumai, author of Cook Yourself Sexy
Blue Cheese: 2 teaspoons nonfat plain yogurt, 1 1/8 teaspoons crumbled blue cheese, and 1 splash balsamic vinegar. –The American Council on Exercise
Spiced Fruit: 2 tablespoons fruit purée or juice (any flavors work), 1 tablespoon vinaigrette, and 1 teaspoon chili sauce. –Nicolette Pace, R.D., founder of NutriSource in Great Neck, New York