¾ pound boneless, skinless chicken breast
¾ cup reduced-fat plain Greek yogurt, divided
1 garlic clove, smashed
1 medium-large cucumber, peeled and thinly sliced
4 cups baby spinach leaves
2 scallions, trimmed and thinly sliced
2 teaspoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoon minced fresh dill weed
¼ teaspoon salt
¼ teaspoon pepper
Slice chicken breast widthwise to make even, 1/3- to ½-inch thick slices. Place in shallow bowl. Stir in 6 tablespoons yogurt and garlic clove. Cover and refrigerate 1 to 2 hours.
Remove excess yogurt from chicken; discard with garlic. Place chicken on aluminum foil-lined baking sheet. Roast in preheated 400-degree oven for 20 minutes or until chicken is cooked through.
Meanwhile, combine cucumber, spinach and scallions in large salad bowl. For dressing, combine remaining yogurt, oil, vinegar, dill weed, salt and pepper in small bowl. Stir well.
When chicken is done, remove from oven. Set aside 5 minutes. Cut chicken into bite-size pieces. Add to vegetables. Add yogurt dressing. Toss gently but well.
Amount per Serving:
235 calories / 34.5 g protein / 7 g fat / 87 mg cholesterol / 7 g carbohydrates / 2 g fiber / 352 mg sodium