Chicken Salad with Cucumber-Yogurt Sauce

 pg 11 Freestyle cookbook 2 points 4 serv. Under 20 minutes
1 lb chicken breast tenders
2 T white-wine vinegar
2 Lg garlic cloves, minced
1 t dried oregano
1 t salt
¼ t plus 1/8 t black pepper
¾ c. plain fat-free yogurt
¾ c finely diced English (seedless) cucumber
4 T fresh mint, chopped
2 T fresh dill, chopped
½ t ground cumin
4 t olive oil
2 c thinly sliced romaine lettuce
1 lg tomato, diced
½ c thinly sliced red onion
2 6-inch pita breads, toasted and cut into wedges

1. Combine chicken, vinegar, garlic, oregano, ¾ t salt, and ¼ t pepper in large bowl; stir until mixed well. Let stand 10 minutes.
2. Meanwhile, to make yogurt sauce, stir together yogurt, cucumber, 2 T mint, dill, cumin, remaining ¼ t salt, and remaining 1/8 t pepper in small bowl .
3. Heat oil in large non-stick skillet over medium heat. Add chicken and cook until browned and cooked through, about 2 minutes per side. Transfer chicken to plate and let cool slightly.
4. Divide lettuce among 4 plates; top evenly with chicken, tomato, onion, and yogurt sauce. Sprinkle with remaining 2 T mint. Serve with pita wedges.