Herbed Greek Chicken Salad

Serve with toasted pita wedges.

Yield: 4 servings

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.

Nutritional Information

Calories	243 (29% from fat)
Fat	7.7g (sat 2.3g,mono 2.9g,poly 1.6g)
Protein	29.7g
Carbohydrate	13.4g
Calories	243 (29% from fat)
Fiber	3.5g
Cholesterol	70 mg
Fat	7.7g (sat 2.3g,mono 2.9g,poly 1.6g)
Calories	243 (29% from fat)
Iron	2.5mg
Sodium	578mg
Calcium	216mg

Michelle Powers, Cooking Light, JULY 2007