Ingredients

• 2  teaspoons  bottled minced garlic, divided
• 1  teaspoon  fresh lemon juice
• 1  teaspoon  extra-virgin olive oil
• 1/2  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  pound  skinless, boneless chicken breast
• 3  cups  cubed peeled cucumber (about 3 cucumbers)
• 1/2  cup  vertically sliced red onion
• 1/2  cup  (2 ounces) crumbled feta cheese
• 2  tablespoons  chopped pitted kalamata olives
• 2  ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
• 1/2  cup  plain fat-free yogurt
• 1/4  cup  grated peeled cucumber
• 1  teaspoon  white wine vinegar
• 1/2  teaspoon  garlic powder
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground red pepper
• 1/4  teaspoon  black pepper

Preparation

Preheat grill or broiler.

Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

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Written by Lea Barlow • Leave a comment