Greek Chicken Salad With Creamy Feta Dressing
|Fat free mayonnaise||6 Tablespoon|
|Crumbled fat free feta cheese||1⁄4 Cup (4 tbs)|
|Fat-free sour cream||2 Tablespoon|
|Fat free milk||1 Tablespoon|
|Grated lemon zest||2 Teaspoon|
|Fresh lemon juice||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Skinless boneless chicken breasts||1 Pound, lightly pounded|
|Dried oregano||1 Teaspoon|
|Torn romaine lettuce||4 Cup (64 tbs)|
|Tomato||1 , chopped|
|Green bell pepper||1 , seeded and chopped|
|Cucumber||1⁄2 , peeled, seeded, and diced|
|Red onion||1⁄2 , finely chopped|
|Black olives||12 , pitted and coarsely chopped|
1 To make the dressing, combine the mayonnaise, cheese, sour cream, milk, lemon zest, lemon juice, and garlic in a small bowl. Cover and refrigerate until ready to serve.
2 Sprinkle the chicken with the oregano. Spray a large nonstick skillet with canola nonstick spray and set over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board, let stand about 5 minutes, then thinly slice on the diagonal.
3 Combine the lettuce, tomato, bell pepper, cucumber, red onion, and olives in a large bowl. Divide the lettuce mixture among 6 serving bowls. Top the salad evenly with the chicken and drizzle with the dressing.