Herbed Greek Chicken Salad - Michelle Powers, Cooking Light

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3/4 teaspoon black pepper, divided $
• 1/2 teaspoon salt, divided
• Cooking spray $
• 1 pound skinless, boneless chicken breast, cut into 1-inch cubes $
• 5 teaspoons fresh lemon juice, divided $
• 1 cup plain fat-free yogurt
• 2 teaspoons tahini (sesame-seed paste)
• 1 teaspoon bottled minced garlic
• 8 cups chopped romaine lettuce $
• 1 cup peeled chopped English cucumber $
• 1 cup grape tomatoes, halved $
• 6 pitted kalamata olives, halved
• 1/4 cup (1 ounce) crumbled feta cheese

1. Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and spice mixture; saute until chicken is done. Drizzle with 1 tablespoon juice; stir. Remove from pan.
2. Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese. Drizzle each serving with 3 tablespoons yogurt mixture.

oregano, garlic, black pepper, salt, spray , skinless, lemon juice, yogurt, tahini, garlic, romaine lettuce , cucumber , grape tomatoes, kalamata olives, feta cheese

Taken from www.epicurious.com/recipes/member/views/herbed-greek-chicken-salad-michelle-powers-cooking-light-52592301 (may not work)