*Herbed Chicken Salad*
Serves 4

Quick to make and low in fat, this is the perfect supper salad for a hot and humid summer's evening.  We love eating this with bread sticks, but toasted pita breads go really well also.

For the Chicken:
1 pound boneless, skinless chicken breast meat, cut into 1 inch cubes
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
1 TBS fresh lemon juice

For the Salad:
8 cups chopped Cos lettuce
1/2 English Cucumber, peeled and cut into cubes
1 small punnet of baby plum tomatoes, cut in halves
a small handful of pitted kalamata olives, halved
2 ounces Feta cheese, crumbled

For the Dressing:
1 cup plain Greek Yoghurt
2 to 3 tsp tahini Isesame seed paste)
1/2 tsp garlic paste
1 to 2 TBS fresh lemon juice (depending on how tart you want the dressing)
salt and black pepper to taste

Mix the oregano, garlic powder, black pepper and salt together for the chicken.  Heat a large skillet, which you have sprayed with low fat cooking spray, over medium high heat.  Add the chicken pieces and sprinkle with the herb mixture.  Saute until the chicken is cooked through and slightly browned.  Drizzle with the lemon juice and remove from the heat.

Make the dressing by whisking together all the dressing ingredients.  Set aside.

Divide the lettuce amongst 4 chilled salad plates.  Divide the olives, tomatoes and cucumber evenly amongst them as well.  Scatter 1/4th of the chicken mixture over each.  Crumble the feta cheese over all.   Place  the dressing into a small pouring container, for each person to drizzle over their own salads.  Serve immediately.