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


  1. 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.

  2. 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.

  3. Drain tomato-cucumber mixture. Add drained yogurt, chicken, lemon juice, garlic, and remaining 1/2 teaspoon salt. Season with pepper, and stir.

  4. Grill or toast pitas, fill with romaine, and divide chicken salad evenly among all halves. Top with herbs.


Be the first to comment!