|2||Foster Farms Organic boneless, skinless chicken breasts|
|•||Salt and pepper|
|1/2 cup||organic Greek yogurt (plus more to taste)|
|1 cup||quartered organic grape tomatoes|
|1/2||seeded and diced organic English cucumber|
|1/2 cup||sliced organic Kalimata olives|
|1 tsp||organic Italian seasoning blend|
|•||Organic romaine lettuce leaves OR organic tortillas|
1. Lightly sprinkle chicken breasts with salt and pepper. Cook chicken on a hot grill or skillet for about 10 minutes per side, or until internal temperature reaches 165°F. Remove from heat and set aside to cool.
2. While chicken cools, stir together yogurt, tomatoes, cucumber, olives and Italian seasoning in a medium bowl. Add a pinch of salt and pepper to taste.
3. With two forks, shred the cooked chicken. Use a large chef's knife to roughly chop the chicken into bite-sized pieces. Stir the chicken into the yogurt mixture.
4. Give your chicken salad a taste, and add salt and pepper if needed. Spoon salad down the center of sturdy lettuce leaves, or spread it on a tortilla and roll into a wrap. An easy lunch is served!
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.