Ingredients

12 oz. poached chicken
4 green onions
1 Tbsp. dried leaf basil
1 C. plain yogurt, low fat
2 tsp. tomato paste
1 tsp. capers plus 1 tsp. caper juice
pepper to taste
1 bunch watercress
4 large romaine lettuce leaves
pita bread
tomato

Cooking Instructions

Cut chicken in diagonal slices or in chunks. Place in a medium-sized bowl. Add green onions and basil. In another bowl, mix together yogurt, tomato paste, capers and juice, and season with pepper. Trim tough stem from watercress. Chop 1/4 of the bunch and mix with chicken and yogurt sauce. Serve over romaine leaves, and garnish with remaining watercress. Serve with pita bread toasts and tomato slices.
 
 
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