Chicken transforms into an array of appetizing lunches in these hot and cold sandwiches and wraps.

Enjoy your Cobb salad in portable sandwich form when you stack crusty bread with shredded chicken, bacon, tomato, avocado, and hard-cooked eggs. Drizzle with homemade blue cheese dressing just before serving.

This version of the lunchtime favorite features juicy red grapes and crisp morsels of Granny Smith apple, fennel, and celery. A dressing of nonfat yogurt and Dijon mustard makes this chicken salad a light and refreshing option.

Shredded rotisserie chicken is a great shortcut to an easy and satisfying lunch. Spread slices of toast with garlic mayonnaise and stack with sliced avocado and bacon to complete the sandwich.

Marinate chicken cutlets and slices of red onion in whole-grain mustard, dill, and olive oil for delicious summer sandwiches. Serve the grilled chicken and onions on crusty baguettes with cheddar cheese, creme fraiche, and pickles.

Savor the flavor of spicy buffalo wings in sandwich form when you simmer chicken thighs in your slow cooker with crushed tomatoes and hot-pepper sauce. Serve the shredded chicken on hamburger buns with blue cheese dressing on the side, if you like.

A tangy, spicy spread made from sour cream, pickled jalapenos, and lime juice adds kick to these wraps stuffed with chicken, black beans, tomato, and avocado. This recipe is a great way to use leftover chicken or turkey.

Marinate thin ribbons of zucchini and red onion in lemon juice, lemon zest, and olive oil to make a creative sandwich topping. Cooked, shredded chicken (broil chicken cutlets or use leftovers) is mixed with the marinated zucchini, toasted almonds, and fresh parsley before being piled on Italian bread.

Fire up the broiler to make these hearty chicken cutlet sandwiches piled with sweet bell peppers and red onion. Melt provolone cheese over the top of the chicken and vegetables and serve on soft hoagie rolls spread with light mayonnaise.

Apricot preserves add a hint of sweetness to these chicken breast, ham, and cheese sandwiches. Before broiling, marinate the chicken overnight in white-wine vinegar, Dijon mustard, and garlic.

This sandwich -- a cross between an Asian chicken salad and a Vietnamese banh mi sandwich -- gets crunch and color from a refreshing slaw of red cabbage and carrots dressed in lime juice and soy sauce. Spread a baguette with mayonnaise and layer with shredded chicken, slaw, and fresh cilantro and mint leaves.

A flavorful dressing of mayonnaise, Dijon mustard, shallot, and thyme complements thin slices of poached chicken breast and creamy Havarti cheese. These lunch wraps can be made a day ahead of time.

Sliced chicken breast replaces the usual corned beef in this twist on the classic Reuben sandwich. Whip up a quick homemade version of Russian dressing using ketchup and light mayonnaise.

Mix nonfat Greek yogurt with curry powder, lemon juice, and just a touch of mayonnaise to make the light and spicy dressing for these open-faced chicken salad sandwiches. Stir in sliced almonds, cubed Granny Smith apple, and poached chicken breast, and serve on toasted whole-wheat pita breads.

Mash canned white beans with sauteed garlic and fresh rosemary to make the zesty spread for these grilled chicken sandwiches. Radishes and escarole add a nice peppery bite.

Using a rotisserie chicken and bottled barbecue sauce, these irresistible sandwiches are ready in 15 minutes. Choose thick Texas toast or regular white sandwich bread to make the garlic toast.

Season ground chicken with coriander, cumin, cayenne pepper, garlic, and parsley to make the tasty little patties for these sandwiches. Serve them in pita pockets with mint-yogurt sauce.

Coat sauteed chicken tenders in hot-pepper sauce and a drizzle of melted butter to make a lighter, boneless version of Buffalo wings for this lunch wrap. Roll up the chicken in a whole-wheat tortilla with shredded carrot and celery, and blue cheese-yogurt sauce.

Sauteed mushrooms, onion, and green bell pepper bump up the flavors of this hot chicken sandwich. Feel free to scoop out the inside of the baguette if you prefer a lighter meal.

These hot and hearty Mexican sandwiches are stacked with chicken breast, roasted poblano peppers, sauteed onion, cheddar and Monterey Jack cheeses, and crunchy jicama slaw. Drizzle the sandwiches with crema (Mexican sour cream) and serve with plantain chips.

Garlic, shallot, basil, and cinnamon season the baked chicken breasts for these exotic wraps. Roll up the chicken in lavash bread with mango-shallot dressing, basil, mint, and fresh mango.