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

Salad

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)

Directions

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.