By the end of the summer season, it's hard to find a palate that isn't gagging at the thought of eating one more piece of plain old barbecued, grilled or fried chicken.

Even the taste of commercial barbecue sauces palls after three months of regular appearances.

Yet summer is not quite over, and goodness knows there's no shortage of chicken — which, let's face it, cooks love for its ease of preparation.

So what's the solution to restimulate those tired taste buds? Why, these tasty recipes, of course!

GINGER GARLIC CHICKEN

4 4-6 oz. boneless, skinless chicken breasts

½ cup reduced-sodium soy sauce

2 tsp. minced ginger

2 garlic cloves, crushed

Preheat oven to 450 degrees F. Tear off 4 sheets of foil measuring 12 x 18 inches each.

Combine soy sauce, ginger and garlic. Place one chicken breast in the centre of each sheet of foil wrap. Cut two small slits in each chicken breast. Drizzle ginger-garlic-soy mixture over the chicken. Bring up the sides of the foil and turn over the top edge twice. Seal the ends, leaving enough room inside the packets for air to circulate. Place on a cookie sheet and cook for 20 minutes or until the internal temperature of the chicken reaches a minimum of 165 degrees. Serves 4.

Per Serving: 160 calories.16 calories from fat 16. Total calories from Fat, 1.8g. Total Fat (0.5g Saturated), 82mg Cholesterol, 798mg Sodium, 2.2g Carbs, 0.2g Fiber, 33.8g Protein.

GRILLED CHICKEN BREASTS WITH FRUIT SALSA

Fruit Salsa

2 8-oz. cans crushed pineapple, packed in juice, drained

1 mango, peeled and cubed

½ papaya, peeled and cubed

2 tbsp. rice vinegar

1 tbsp. finely minced cilantro

1 tbsp.minced red pepper

2 whole chicken breasts, boned, skinned, halved (10 oz. meat each)

1 teaspoon olive oil

Garnish

kiwi slices

Salsa yield: 4 x 4-oz. servings

COMBINE salsa ingredients in a medium bowl, cover and refrigerate at least 1 hour.

Preheat oven broiler or outdoor grill. Brush chicken breasts with olive oil. Grill or broil chicken about seven minutes per side, or until no pink remains. To serve: Place fruit salsa on dinner plate, using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice.

SESAME CHICKEN

1 tsp. soybean oil

5 oz. skinned, boneless chicken breast

2 mushrooms, sliced into 8 pieces

1 tsp. soy sauce

½ tsp. lemon juice

½ tsp.sesame seeds

Salt and pepper (optional)

ADD oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).

Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more. Serve hot.

BARBECUED THAI CHICKEN SALAD

Cut up frying chicken (about 3 ½ lbs.)

14-oz. unsweetened coconut milk, (regular or low-fat)

1 tbsp. curry powder

1 tbsp. lime juice

1 tbsp. fish sauce

3 cloves garlic, minced

¼ cup cilantro leaves, chopped

1 recipe Sweet & Sour Cilantro Dressing, (see below)

12 red lettuce leaves, rinsed

1 medium head of lettuce, shredded

1 large red bell pepper, seeded and sliced

½ cup mint leaves, torn

⅓ cup finely chopped peanuts

Sweet and Sour Cilantro Dressing

⅔ cup rice vinegar

¼ cup sugar

¼ cup cilantro, minced

¼ tsp salt

½ tsp chili paste

⅓ cup safflower oil

RINSE chicken pieces, pat dry. In a large bowl whisk curry powder into coconut milk. Blend in lime juice, fish sauce, garlic, cilantro and brown sugar. Add chicken, turning to coat in marinade. Cover bowl; refrigerate at least 4 hours or overnight.

To make dressing: Combine all ingredients; stir until sugar dissolves. Makes about 1 cup.

Preheat charcoal grill or oven broiler. Place chicken pieces on grill or broiler, skin side down. Turn after about 10 minutes. Cook until juices run clear or fork can be inserted in chicken with ease, about 30 minutes. Cool chicken slightly; cut into strips.

To serve: Arrange lettuce leaves on 6 plates. Combine strands of lettuce, bell pepper and mint; portion on top of lettuce leaves. Scatter chicken pieces on top. Sprinkle with peanuts; serve with dressing. Yield: 6 servings