Greek Salad Stacks

Ingredients
1-1/2 cups plain low-fat yogurt
4 tablespoons fresh-squeezed lemon juice
2-1/2 tablespoons minced garlic
1/4 teaspoon dried oregano, crumbled
1-1/2 pounds boneless skinless chicken breast, cut diagonally
crosswise
into 1-1/2-inch-thick pieces
1/2 cup finely chopped cucumber
6 small (4-inch) pitas, halved horizontally
2 tablespoons extra-virgin olive oil plus additional for grill
1 large green bell pepper, cut into 1/4-inch-thick rings and seeded
3/4 pound beefsteak tomatoes, cut into 1/4-inch-thick slices
1 piece (1/2 lb.) feta, preferably Greek, cut into 1/3-inch-thick
slices
1/4 cup pitted olives, preferably kalamata
1 small head of romaine lettuce, leaves separated

Directions
1. Stir together 1/2 cup yogurt, 2 tablespoons juice, 1 tablespoon
garlic, and oregano in a resealable plastic bag. Add chicken, reseal
bag, toss to coat evenly with marinade and chill, loosely covered, for
at least 15 minutes and up to 1 day.

2. Whisk together remaining 1 cup yogurt, 2 tablespoons juice, 1-1/2
tablespoons garlic, and 1/4 cup cucumber for dressing; chill, covered,
until ready to serve.

3. Preheat outdoor grill or a grill pan and lightly oil rack or pan.

4. Brush cut sides of pita evenly with oil and grill on rack over
moderately high heat, turning once, until golden brown, and slightly
crisp, about 2 minutes. Transfer to a rack to cool. Remove chicken
from
marinade, discarding excess marinade, and grill with bell pepper over
moderately high heat, in batches if necessary, turning until golden
brown and cooked through, about 3 minutes for pepper and 6 minutes for
chicken. Transfer pepper and chicken, as grilled, to a plate.

5. Arrange 1 pita half on each of 6 plates and top evenly with tomato,
pepper, feta, chicken, olives, and remaining cucumber. Drizzle with
some
of dressing; salt and pepper to taste. Top with remaining pita half.
Serve with extra dressing and romaine leaves on the side. Makes 6
servings.



Nutritional facts per serving
calories: 430, total fat: 17g, saturated fat: 7.5g, cholesterol:
103mg,
sodium: 800mg, carbohydrate: 30g, fiber: 3g, protein: 39g
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