12 oz Poached chicken 1 ts Caper juice
4 Green onions Pepper to taste
1 tb Dried Leaf basil 1 bn Watercress
1 c Plain low-fat yogurt 4 lg Romaine lettuce leaves
2 ts Tomato paste Pita Bread
1 ts Capers Tomato
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 garnixh with remaining watercress.
