If you love Greek food this is the perfect dinner salad for you!
 

Ingredients:
Chicken
12 skewers, about 12 inches long
2 tbsp olive oil
2 tsp garlic powder
1 ½ tsp dried oregano leaves
1 tsp each: dried basil and freshly ground black pepper
Pinch of salt
6 skinless, boneless chicken breasts

Salad
1-18oz bag romaine hearts; about 3 hearts or 1 large head romaine
2 large ripe tomatoes
½ English cucumber
½ cup each kalamata olives and crumbled feta cheese
1 cup tzatziki dip
2 tbsp milk
 

Directions:
If using wooden skewers, soak in water at least 15 minutes to avoid burning during grilling.

• Lightly oil grill and heat barbecue to medium.
• In a medium-size bowl, stir oil with garlic powder, oregano, basil, salt and pepper.
• Cut chicken into bite-sized pieces. Add to bowl and turn to coat, rubbing spices evenly over chicken.
• Thread onto skewers, leaving a little space between pieces.
• Grill with lid closed turning occasionally until chicken is golden and feels slightly springy when pressed, 7 to 10 minutes in total. Remove from grill.
• Meanwhile, coarsely tear romaine into large pieces and arrange on a platter.
• Slice tomatoes into thin wedges.
• Slice unpeeled cucumber in half lengthwise.
• Using a small spoon, scrape out and discard seeds and then slice the cucumber.
• Smash olives with flat edge of a large knife. Discard pits then slice olives in half.
• Scatter all over lettuce, then crumble cheese on top.
• In a small bowl, stir tzatziki with milk.
• Lay skewers on top of salad, then drizzle with about ¾ of tzatziki dressing.
• Serve remainder as a dipping sauce. 

Allowance: Makes 8 servings
Each serving counts as 3 protein, (group 6) and  1 fat (group 7)