My sister Marcia sent me a copy of the Jan/Feb 2010 issue of Cooking Light magazine which had a feature on Québec cuisine. One of the things they tackled was a light version of poutine. Click to enlarge.
To see another version of "healthy" poutine, here's one suggested by Portland Poutine.
Ingredients :2 chicken breasts, cooked ( I bake mine, but you can cook however you prefer)
2 tbsp. olive oil
3 carrots, peeled and diced
2 stalks celery, diced
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