Greek-Style Chicken Salad

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    3/4 cup(s) organic yogurt
    3 Tbsp mint leaves, chopped (not sure if mint is allowed??)
    3 Tbsp dill, fresh, chopped
    1 medium lemon(s), zested and juiced
    1 clove(s) (medium) garlic clove(s), minced
    2 tsp olive oil
    16 oz roasted skinless chicken breast, diced (2 cups)
    3 cup(s) romaine lettuce
    2 large fresh tomatoes cut into wedges(I’m not adding these still in phase 1)
    1 cup(s) cucumber(s), peeled, seeded, and diced
    1/2 cup(s) (chopped) uncooked red onion(s), chopped
    8 large olive(s), kalamata, coarsely chopped (read lable and make sure they are on the list of acceptable olives)

    1/2 cup(s) reduced-fat feta cheese, crumbled (I’m guessing this is out) I am ommiting it from my recipe as I am in Phase 1.

    To make the dressing, whisk together the yogurt, mint, dill, lemon zest and juice, garlic, and oil in a small bowl.

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