1 c chopped roasted chicken breast
2/3 c diced seeded cucumber
1/4 c (1 oz) crumbled feta cheese
2 T fresh lemon juice
2 T olive oil
1/4 t salt
1/4 t freshly ground black pepper
1/4 c Greek or strained yogurt
2 c sliced romaine lettuce
Combine all but last ingredient (romaine lettuce) and toss gently.
Refrigerate for at least 2 hours before serving. Add in romaine just before serving to keep it crisp.
If you are using this in a sandwich, try using the leaves whole, separate from the salad, especially if you are making the sandwich ahead of time. Or, for a bread free meal, place the salad inside the romaine leaves and serve in romaine "boats".
makes 4 servings ~ prep 10 minutes plus 30 minutes ahead of time to pre~cook the chicken. Pre~cooking the chicken can be done a day or two in advance.
Try putting this in a pita spread with a little bit of roasted pepper hummus.
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