1 pound skinless, boneless chicken breast, cut into 1-inch cubes
5 teaspoons fresh lemon juice, divided
1 cup plain fat-free yogurt
2 teaspoons tahini (sesame-seed paste)
1 teaspoon bottled 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 (1 ounce) crumbled feta cheese
How to Make It
Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done. Drizzle with 1 tablespoon juice; stir. Remove from pan.
Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese. Drizzle each serving with 3 tablespoons yogurt mixture.
Yum! This recipe was so good! We ate it as a meal for dinner. It was super easy to make too. I didn't have tahini, but I did have sesame oil. I used 1/2tsp of the oil in place of the tahini and used nonfat plain greek yogurt. It was delicious! Definitely a do again!
this salad was fantastic.
i used greek yogurt so the dressing was a little thick, i would use "regular" yogurt next time so its more thinned out.
but flavor was spot on and my 2 year old ate it as well
What a fresh tasteful dinner on a hot summer night! Will be making this again. Used regular lettuce instead of romaine in light of the recall on romaine. Worked nicely. Also dumped more olives on the plates those who really like olives.
Picked this because we had everything on hand -- no trip to the store required. Quick & easy. Made to recipe. Used Greek yogurt in the dressing, fresh garlic and a couple more olives. Not bad. Served with oat bran/flaxseed mini-pitas.
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