1/3 cup bottled vinaigrette dressing
1 tablespoon orange marmalade
1 tablespoon reduced fat mayonnaise
2 cups 1/2-inch cubes cooked chicken breast
2 cups blueberries
1/2 cup 1/2-inch cubes red bell pepper
2 small scallions, sliced (about 3 tablespoons)
Salt & ground black pepper
4 large slices whole grain bread
4 slices iceberg lettuce
8-12 thin slices of tomatoes

In a large bowl, combine vinaigrette, marmalade and mayonnaise; set aside 2 tablespoons.  Stir chicken, blueberries, red pepper and scallions into remaining dressing in the bowl. Add salt and pepper to taste. Place on slice of toast on each of 4 dinner plates, divide salad onto toast.  Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing.  Serves: 4