Chicken Salad

Course : Chicken
Serves: 4
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12 ounces poached chicken
4 medium green onions
1 tablespoon dried leaf basil
1 cup plain low-fat yogurt
2 teaspoons tomato paste
1 teaspoon capers -- +
1 teaspoon caper juice
1 teaspoon pepper to taste
1 bunch watercress
4 large romaine lettuce leaves
1 loaf pita bread
1 large tomato

Preparation / Directions:

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 stem 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.

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