Its been the basics at our house for a while. Roasted veggies, rice, and simple proteins have been a staple the past few weeks due to a tight budget. But this dish did make it onto the menu to liven things up during a dry spell. This recipe is from the Weight Watchers Momentum cookbook. If you aren't worried about calories, I recommend adding more kalamata olives! I also used a whole regular size tub of feta instead of the 1/2 cup called for in the recipe. I also added a healthy dose of salt and pepper to the dish. This is super simple, but does not work for leftovers. It gets tooooo mushy. So make what you can eat in one sitting!
Ingredients
3/4 cup plain fat- free yogurt
3 T chopped fresh mint
3 T chopped fresh dill
zest and juice of 1 lemon
1 garlic clove, minced
2 tsp olive oil
2 cups diced roasted chicken breast
3 cups torn romaine lettuce leaves
2 large tomatoes, cut into wedges
1 cucumber, peeled, seeded, and diced
1/2 cup chopped red onion
at least 8 pitted kalamata olives, coarsely chopped
1 small carton of crumbled feta cheese
Salt and Pepper to taste
Directions
1. To make the dressing, whisk together the yogurt, mint, dill, lemon zest and juice, garlic, and oil in a small bowl.
2. Toss together the chicken, lettuce, tomatoes, cucumber, and onion in a serving bowl. Drizzle the yogurt dressing over the salad and toss to coat. Sprinkle with the olives and feta.
WW Point = 7pts per 1.5 cups
