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. 

Arby's Grilled Chicken and Pecan Salad

2 1/2 c grilled chicken breast cut into small pieces
1 c sliced red grapes
1 c diced red apple
1 c chopped pecans
1/2 c chopped celery*  (we don't use)
1/2 to 3/4 c mayonnaise
1 T lemon juice (juice of one lemon)

1. In a medium sized bowl add diced apple and 1 T lemon juice. Stir lemon juice into apples, coating them well. This will help keep the apples from turning brown.
2. Add chicken through pecans. Mix well.
3. Add mayonnaise. Salt and pepper to taste.
4. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.

In my opinion: Oh, I loved this. We put it on onion roll buns and served it with salad. This one goes on my favorites list.