Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad

Description
This is not appropriate if you are on a low sodium diet! Take care, Gloria
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Franklin Becker, executive chef of New York City's famed Brasserie and author of The Diabetic Chef via www.healthyupdates.com
 * Makes 4 servings

Cucumber-Yogurt Sauce

 * 1 cup non-fat yogurt
 * 1 English cucumber, peeled and seeded
 * 1 tbsp kosher salt
 * 1 tbsp extra-virgin olive oil
 * 1 tbsp lemon juice, fresh
 * ½ bunch dill, picked
 * pinch of cumin
 * pepper

Chicken Souvlaki

 * ¾ lb chicken breast, cut into 1-inch cubes
 * ¼ cup extra-virgin olive oil
 * ¼ cup fresh lemon juice (from 1 to 2 lemons)
 * 1 tsp diced oregano
 * kosher salt
 * black pepper

Greek Salad

 * 2 tomatoes, sliced
 * 1 English cucumber, peeled, seeded, diced
 * 4 oz feta cheese, cubed
 * ½ cup kalamata olives, pitted
 * ½ bunch mint, chopped
 * ½ bunch flat-leaf parsley, cut into fine strips
 * ¼ cup fresh lemon juice (from 1 to 2 lemons)
 * ¼ cup extra-virgin olive oil
 * kosher salt
 * white pepper
 * 4 pitas, toasted

Cucumber-Yogurt Sauce

 * 1) Make sauce first: place yogurt in a colander lined with cheesecloth and drain for about 30 minutes.
 * 2) Slice cucumber thinly, mix with salt, drain in a separate colander for 30 minutes.
 * 3) Squeeze water from cucumber.
 * 4) Combine with drained yogurt, olive oil, lemon juice, dill, cumin and pepper to taste.
 * 5) Set aside in refrigerator.

Chicken Souvlaki

 * 1) Marinate chicken in olive oil, lemon juice and oregano in the refrigerator for up to 2 hours.
 * 2) Heat a sauté pan on medium for 4 minutes.
 * 3) Season chicken with salt and pepper.
 * 4) Sauté until browned and cooked through, 5 to 7 minutes.

Greek Salad

 * 1) Toss tomatoes, cucumber, feta, olives, mint and parsley in a bowl with lemon juice and olive oil.
 * 2) Place salad on plate, top with chicken; spoon sauce over it.
 * 3) Serve with toasted pita, if desired.

Nutritional information
Per serving (excluding pita):
 * 328 Calories | 19g Fat | 5g Saturated Fat | 69mg Cholesterol | 13g Carbs | 2g Fiber | 9g Sugar | 28g Protein | 1650mg Sodium (1,163mg from salt, 316mg from feta, 171mg from olives)