August 25, 2009

My Big Fat Greek Chicken Salad

Serves 4

Replacing mayonaise or bottled dressings with yogurt made a big difference in my own battle of the bulge. And I love using fresh herbs such as oregano to give my meals a big flavor boost.

The Groceries

The Dressing

1/2 cup plain low fat yogurt
1 1/3 TBSP lemon juice
2/3 TBSP Red Wine Vinegar
1/3 TBSP oregano, finely chopped
1 1/3 small cloves garlic, minced
salt and ground black pepper

2/3 bag (5 ounces) salad greens
1 1/3 cooked rotisserie chicken breasts, skinned and cut into chunks
2/3 pint grape tomatoes, halved

2 kirby cucumbers, peeled and sliced
2/3 cups kalamata olives, sliced
1/3 small red onion, thinly sliced
1/3 cups feta cheese, crumbled
2 2/3 whole wheat pitas (8" each)


To make the dressing: In a small bowl, combine the yogurt, lemon juice, vinegar, oregano, and garlic. Season to taste with salt and pepper. Set aside.

To make the salad: In a large bowl, combine the salad greens, chicken, tomatoes, cucumbers, olives, onion, and feta. Add the dressing and toss gently to combine.

Wrap the pitas in a paper towel, warm them in a microwave for 15 to 20 seconds, and serve with the salad.

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