Herbed Greek Chicken Salad

Photo: Lee Harrelson; Styling: Leigh Ann Ross
This flavorful Greek chicken salad features fresh Mediterranean ingredients like lemon juice, tahini, olives, tomatoes, cucumber, and feta cheese.  Serve with toasted pita wedges.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 243
Caloriesfromfat 29 %
Fat 7.7 g
Satfat 2.3 g
Monofat 2.9 g
Polyfat 1.6 g
Protein 29.7 g
Carbohydrate 13.4 g
Fiber 3.5 g
Cholesterol 70 mg
Iron 2.5 mg
Sodium 578 mg
Calcium 216 mg

Ingredients

1 teaspoon dried oregano
1/2 teaspoon garlic powder
3/4 teaspoon black pepper, divided
1/2 teaspoon salt, divided
Cooking spray
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

Preparation

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.

Note:

Michelle Powers,

July 2007