2 tsp. minced garlic, divided
1 tsp. fresh lemon juice
1 tsp. extra-virgin olive oil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. skinless, boneless chicken breast
3 cups peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 oz.) crumbled feta cheese
2 Tbls. chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 tsp. white wine vinegar
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. black pepper

Preheat grill or broiler.

Combine 1 tsp. garlic and the next 6 ingredients (1 tsp. garlic through chicken breast) in a large zip-top
plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl.  Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

Yield: 4 servings.