Greek Chicken Salad
- 1 of 1 Set rack at top of oven. Cut 1 1/3 lbs boneless, skinless chicken breasts into 1-inch cubes. Place in a medium bowl and rub 1 large clove minced garlic into chicken. In a small bowl, whisk 1 1/4 cups plain nonfat yogurt, 3 tbsp finely chopped mint, 1 tbsp olive oil, 1/2 heaping tsp cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour one-third of dressing over chicken, stir and marinate 5 minutes. Place chicken on a greased baking sheet in a single layer. Broil until no longer pink in center, 4 minutes. In a large bowl, toss chicken with 1 cup sliced English cucumber, 16 halved cherry tomatoes and 4 cups torn romaine. Divide among 4 bowls and drizzle with some of the remaining dressing. Serve with wedges of warmed pita bread.
Servings Per Recipe: 4
Per Serving: 3 g fiber, 8 g sugar, 44 g pro., 582 mg sodium, 431 kcal cal., 8 g Fat, total, 1 g sat. fat, 43 g carb.