1 lb boneless, skinless chicken breast, cut into 1in cubes
5 tsp fresh lemon juice, divided
1 c plain fat-free yogurt
2 tbsp tahini (sesame seed paste)
1 tsp dried minced garlic
8 c romaine lettuce, chopped
1 c english cucumber, peeled and chopped
1 c grape tomatoes, halved
6 pitted kalamata olives, halved
1/4 c feta cheese, crumbled
Instructions
Combine oregano, garlic powder, 1/2 tsp pepper,
and 1/4 tsp salt in a bowl. Heat a non-stick
skillet over medium-high heat. Coat pan with
cooking spray. Add chicken and spice mixture; sauté until chicken is
cooked through. Drizzle
with 1 tbsp lemon juice; stir. Remove from pan.
Combine remaining 2 tsp of lemon juice, remaining
1/4 tsp of salt, remaining 1/4 tsp of pepper,
yogurt, tahini, and garlic in a small bowl; stir
well. Combine lettuce, cucumber, tomatoes, and
olives.
Place 2 1/2 c of lettuce mixture on each of 4
plates. Top each serving with 1/2 cup chicken
mixture and 1 tbsp feta cheese. Drizzle each serving
with 3 tbsp yogurt mixture.
Originally Submitted
3/31/2012
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