Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Salad with Tomatoes and Cucumber By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 11, 2020 Print Share Share Tweet Pin Email Servings: 8 This Chicken Salad with Tomatoes and Cucumber is made with low-fat yogurt. It's a healthy alternative, and is brimming with beneficial bacteria that aid digestion. Choose whole-wheat pita bread over refined-white versions for additional fiber. Ingredients ½ cup plain low-fat yogurt 2 medium tomatoes (6 ounces each), quartered, seeded, and cut into 1-inch chunks ½ 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 ½ teaspoons) 4 whole-wheat pitas, halved crosswise 1 small head romaine lettuce (1 pound), leaves separated and torn if large ⅓ cup fresh mint 1 tablespoon fresh oregano Directions 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. Print