Herbed Greek Chicken Salad

1 tsp. oregano
1/2 tsp. garlic powder
3/4 tsp. white pepper
1/2 tsp. salt
1 lb. skinless, boneless chicken breast, cubed
5 tsp. fresh lemon juice
1 cup plain yogurt
2 tsp. tahini (sesame-seed paste)
1 tsp. bottled minced garlic
8 cups chopped romaine lettuce
1 cup peeled chopped English cucumber
1 cup grape tomatoes, halved
6 pitted kalamata olives, halved
1/4 cup crumbled feta cheese

Combine oregano, garlic powder, 1/2 tsp. pepper, and 1/4 tsp. salt in a bowl.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add chicken and spice mixture; sauté until chicken is done. Drizzle
with 1 tbsp. juice; stir. Remove from pan.

Combine remaining juice, salt, and pepper, yogurt, tahini, and garlic in a
small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives.
Place lettuce mixture on each of 4 plates. Top each serving with chicken
mixture and cheese. Drizzle each serving with yogurt mixture.
4 servings