Herbed Greek Chicken Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From July 2007 Cooking Light. Ingredients:
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
3/4 teaspoon black pepper |
1/2 teaspoon salt |
1 lb boneless skinless chicken breast, cut into 1-inch cubes |
5 teaspoons lemon juice (fresh) |
1 cup plain nonfat yogurt |
2 teaspoons tahini |
1 teaspoon garlic, minced |
8 cups romaine lettuce (chopped) |
1 cup english cucumber (peeled and chopped) |
1 cup grape tomatoes, halved |
6 kalamata olives, pitted and halved |
1 ounce feta cheese, crumbled |
Directions:
1. Combine oregano, garlic powder, 1/2 teaspoons pepper, and 1/4 teaspoons salt in a bowl.
2. Heat a nonstick skillet over medium-high heat. Spritz with cooking spray. Add chicken and spice mixture; saute chicken until done. Drizzle with 1 tablespoons lemon juice and stir. Remove from pan.
3. Combine remaining 2 teaspoons juice, remaining 1/4 teaspoons salt, remaining 1/4 teaspoons pepper, yogurt, tahini, and garlic in a small bowl, and stir well.
4. Combine lettuce, cucumber, tomatoes, and olives.
5. Place 2-1/2 cups lettuce mixture on each of four lates. Top each serving with 1/2 cup of chicken mixture and 1 tablespoons cheese.
6. Drizzle each serving with 3 tablespoons yogurt mixture.
7. Serve and enjoy!
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