Greek Chicken Salad
3 cups chopped cooked chicken breast (about 12 ounces)
1 cup diced seeded peeled cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley
2 Tbsp sliced pitted kalamata olives
3/4 cup plain fat-free yogurt
1/2 cup light mayonnaise
1 Tbsp dried oregano
3 garlic cloves, minced
4 (6-inch) pitas, each cut in half
8 Boston lettuce leaves
1. Combine first 5 ingredients in a large bowl. Combine yogurt, mayonnaise, oregano, and garlic in a
small bowl. Pour over chicken mixture; toss well. Cover and chill 2 hours.
2. Line each pita half with a lettuce leaf, and fill with 1/2 cup chicken salad. Yield: 8 servings.
CALORIES 234 (30% from fat); FAT 7.8g (sat 2.3g, mono 2.3g, poly 2.8g); PROTEIN 18.8g;
CARB 21.4g; FIBER 1.2g; CHOL 48mg; IRON 1.9mg; SODIUM 420mg; CALC 131mg
Submitted by sooz
International Dishes
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