Well, is anybody in the mood for a yummy-light-easy-summer salad? Does such a dish even exist? You bet it does! The last thing a cook wants to do is be in a hot kitchen on a 95 degree summer day slaving in front of the stove for hours. This delightful salad will be sure to satisfy your pallet guilt free! Serve it as a side or main dish - whichever you prefer! Feel free to substitute the veggies with something you have in your fridge, or something that just sounds better to you. Have it for lunch, dinner, or a snack and please, enjoy every bite :)
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.
Recipe Source: Cooking Light
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