Ingredients
1/2
cup Greek Fat Free plain yogurt (from 6-oz container)
1/3
cup finely chopped seeded peeled cucumber
2
teaspoons olive oil
2
teaspoons fresh lemon juice
2
teaspoons chopped fresh dill weed
1
clove garlic, finely chopped
1 1/2
cups chopped deli rotisserie chicken (from 2-lb chicken)
1/2
cup crumbled feta cheese (2 oz)
1/4
cup finely chopped red onion
1/4
cup sliced pitted kalamata olives
1
medium tomato, seeded, chopped (1/2 cup)
12
large leaves Boston lettuce (from 2 heads)
Fresh dill sprigs, if desired
Preparation
In small bowl, mix all sauce ingredients. Refrigerate until serving time.
In medium bowl, mix chicken, cheese, onion, olives and tomato.
To serve, spoon scant 1/4 cup chicken mixture on each lettuce leaf; top with scant 1 tablespoon sauce. Top with dill sprig.
