12 oz Poached Chicken
1 teaspoon Caper juice;
4 Green onions;
Pepper to taste;
1 tablespoon Dried Leaf basil;
1 bunch Watercress;
1 cup Plain low-fat yogurt;
4 large Romaine lettuce leaves
2 teaspoons Tomato paste;
1 teaspoon Capers;
Cut chicken diagonally slices, or in chunks. Place in a medium-size
bowl; add green onions and basil.
In another bowl, mix together; season with pepper. Trim tough sten 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.
Makes 4 Servings
Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1/2 MILK EXCHANGE