Chicken salad with cucumbers and tomatoesPosted: July 22, 2009
The latest issue of Martha Stewart Living is fantastic. Great tips, recipes, and ideas for the home. I found this recipe and instantly knew it would be my lunch today!
Ingredients: Serves 8
1/2 cup plain low fat yogurt
2 medium tomatoes quartered and seeded and cut into one inch chunks
1/2 English cucumber cut into 1 inch chunks
2 tsp coarse salt
2 boneless chicken breasts
Freshly ground pepper
1 tbsp lemon juice
1 garlic clove minces
4 ww pita halves
1 small head romaine lettuce leaves
1/3 cup fresh mint-I omitted
1 tbsp fresh oregano
Place yogurt in a fine sieve and set over a small bowl and drain for 30 mins. Combine tomatoes and cucumbers in a medium bowl and sprinkle with 1/4 tsp salt. Toss to coat and let stand 30 mins.
Meanwhile, preheat oven to 450 degrees. Sprinkle chicken wiht 1 tsp salt and pepper and bake until chicken reaches 160 degrees about 20-25 mins. Let cool and shred.
Drain tomato-cucumber mixture and toss with yogurt, chicken, lemon juice, garlic, and remaining salt. Season with pepper and stir.
Grill or warm pitas. Fill with romaine and divide chicken salad evenly. Top with herbs.