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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was in the 'food' section of our local paper a couple of weeks ago. We made it while on a camping trip, a very refreshing and different salad! It has a definite Greek taste and is very low-cal! Time does not include marinating (if you chose to do so). Ingredients:
1 teaspoon minced garlic |
1 teaspoon lemon juice |
1 teaspoon olive oil |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 lb boneless chicken breast |
1/2 cup plain fat-free yogurt |
1/4 cup grated peeled cucumber |
1 teaspoon white wine vinegar |
1 teaspoon minced garlic |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
3 cucumbers, peeled and cubed |
1/2 red onion, sliced |
1/2 cup crumbled feta cheese (i actually like more) |
1/2 cup chopped kalamata olive (again-i like more!) |
1 tomato, seeded and cubed |
Directions:
1. Mix all of the marinade ingredients in a bag with the chicken.
2. Shake to coat.
3. Original recipe didn't call for any marinade time, but we marinated for a couple of hours.
4. Broil, grill, or pan fry chicken until done.
5. Set chicken aside to cool slightly.
6. Cut chicken into 1-inch pieces.
7. Combine all dressing ingredients together in a bowl.
8. Mix well.
9. Combine chicken with salad fixins; pour dressing over all and mix well.
10. Enjoy!
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