Chicken Salad with Tomatoes and Cucumber
Low-fat yogurt is brimming with beneficial bacteria that aid digestion. Choose whole-wheat pita bread over refined-white versions for additional fiber.
- Servings: 8
Source: Martha Stewart Living, August 2009
- 1/2 cup plain low-fat yogurt
- 2 medium tomatoes (6 ounces each), quartered, seeded, and cut into 1-inch chunks
- 1/2 English cucumber (8 ounces), cut into 1-inch chunks
- 2 teaspoons coarse salt
- 2 boneless, skinless chicken breast halves (6 ounces each)
- Freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced (1 1/2 teaspoons)
- 4 whole-wheat pitas, halved crosswise
- 1 small head romaine lettuce (1 pound), leaves separated and torn if large
- 1/3 cup fresh mint
- 1 tablespoon fresh oregano
Place yogurt in a fine sieve set over a small bowl. Let drain for 30 minutes. Combine tomatoes and cucumber in a medium bowl, and sprinkle with 1/2 teaspoon salt. Toss to coat, and let stand for 30 minutes.
Meanwhile, preheat oven to 450 degrees. Sprinkle 1 teaspoon salt on both sides of chicken; season with pepper, and transfer to a rimmed baking sheet. Bake until chicken registers 160 degrees on an instant-read thermometer, 20 to 25 minutes. Let stand until cool enough to handle. Shred chicken into 1-inch chunks, and let cool completely.
Drain tomato-cucumber mixture. Add drained yogurt, chicken, lemon juice, garlic, and remaining 1/2 teaspoon salt. Season with pepper, and stir.
Grill or toast pitas, fill with romaine, and divide chicken salad evenly among all halves. Top with herbs.