Herbed Greek Chicken Salad

This light, fresh dish is quick & easy to prepare – my kind of weeknight dinner! Serve with some whole wheat pita bread wedges for a complete meal. 


1 tsp dried oregano
1/2 tsp garlic powder
3/4 tsp black pepper, divided
1/2 tsp salt, divided
cooking spray
1 pound boneless, skinless chicken breasts cut into 1-inch cubes
5 tsp lemon juice, divided
1 cup plain fat-free yogurt
2 tsp tahini
1 tsp minced garlic
8 cups chopped romaine lettuce
1 cup peeled chopped English cucumber
1 cup grape tomatoes, halved
6 pitted kalamata olives, halved
1/4 cup crumbled feta cheese

1. Combine oregano, garlic powder, 1/2 tsp pepper, and 1/4 tsp salt in a bowl to combine. Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add chicken and spice mixture and sauté until chicken is done. Sprinkle with 1 Tbsp lemon juice, stir and remove from pan.
2. Combine remaining 2 tsp juice, remaining salt, remaining pepper, yogurt, tahini, and garlic in a small bowl. Stir well to combine.
3. Combine lettuce, cucumber, tomatoes, and olives in a large bowl. Toss to combine.
4. Plate with 2 1/2 cups lettuce mixture, 1/2 cup chicken mixture, and 1 Tbsp cheese. Drizzle with 3 Tbsp yogurt dressing.

Yield: 4 servings (243 calories, 7.7 g total fat, 2.3 g saturated fat, 29.7 g protein, 13.4 g carbohydrate, 3.5 g fiber, 70 mg cholesterol)

Cooking Light, July 2007


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Filed under Nourish the Body

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