Greek Chicken Salad


1 chicken breast

3 oz. plain low fat Greek yogurt

1/2 Mayan sweet onion, cut into 1/2 rounds

2tsp olive oil or 2 sprays, non-stick spray

2-3 tbsp chopped fresh dill

3 cups lettuce (butter lettuce is great)

1/2 cup grape tomatoes

1/2 cup chopped english cucumber

shredded carrots (as desired)

sea salt to taste


Chop the chicken breast into chunks.  add oil or cooking spray to pan and heat over medium heat.  once pan is hot, add onions and cook until they become translucent. Add chicken and salt (if desired) and cook until chicken is cooked through. To finish, add Greek Yogurt and dill. Stir to coat chicken and onions and set aside. Place 1-2 cups of lettuce on a plate. Top with Greek chicken and tomatoes, cucumber or carrots. serve with warm pita bread and enjoy! - submitted by CheShazzy


Creamy Greek Chicken with Caramelized Onions


2 tsp. olive oil

2 raw chicken breasts chopped

1 yellow or sweet onion chopped

1/2 cup reduced fat feta cheese

1 tbs sugar

2 tbs. red wine vinegar

2 tbs. fresh parsley or 1 tbs. dried parsley

Pita bread

Heat olive oil in pan and saute onions until translucent. Add sugar and caramelize until golden in color. Place in dish. Begin sauteing chicken with remaining oil and add red wine vinegar and parsley. When chicken is fully cooked add in your caramelized onions and feta cheese and gently stir until creamy. Serve with 1/2 piece warm pita bread, hummus and raw bell peppers.


Fish Roasted with Lime

4 cod or tilapia fillets

salt and pepper

1 lime

2 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, chopped

4 oz canned diced green chilies

6-8 tbsp. fresh cilantro

Season fish with salt, pepper and lime juice. Cook onion and garlic. Add some of the cooked onion mixture to the bottom of a ovenproof dish with some of the chilies and cilantro. Place fish on top. Top with remaining onions, chilies and cilantro. Roast for 15-20 minutes at 350 degrees. Serve with lemon and lime wedges for squeezing over the fish.


Chicken Kabobs with Yogurt Sauce

4 chicken breasts cut into chunks

1 1/4 cup low fat Greek yogurt

2 cloves garlic crushed

2tsp. lemon juice

1 tbs fresh parsley or 1/2 tbs. dried parsley

salt and pepper


For Sauce, mix yogurt, garlic, lemon juice and parsley in bowl and mix together. Add in the chicken and mix until pieces are coated. Cover and refrigerate for 1 hour. Preheat broiler and put chicken pieces on skewers. (If using bamboo skewers, soak for 30 minutes prior.) Cook under broiler for roughly 15 minutes, turning and basting with the remaining yogurt sauce until chicken is browned. Poor remaining marinade into a pan and heat gently but do not boil. Serve with lettuce on a bed of rice.  Garnish with lemon.