Ingredients
| 3 cups cooked chicken |
| 1 cup diced, seeded, peeled cucumber |
| 1/2 cup crumbled feta cheese (2 oz) |
| 1/4 cup fresh, chopped parsley |
| 2 T pitted, sliced black olives |
| 3/4 cup plain, fat-free yogurt |
| 1/2 cup light mayonnaise |
| 1 T dried oregano |
| 3 garlic cloves, minced |
|
Preparation Directions
| 1. Combine first five ingredients in large
bowl. |
| 2. Combine yogurt, mayonnaise, oregano and
garlic in small bowl. |
| 3. Pour over chicken mixture; toss well. |
| 4. Cover and chill at least 2 hours. |
| 5. Serve in pitas or croissants lined with lettuce leaves |
|
