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Chicken Salad

12 oz Poached Chicken;
4 Green onions;
1 tb Dried Leaf basil;
1 c Plain low-fat yogurt;
2 ts Tomato paste;
1 ts Capers; +
1 ts Caper juice;
Pepper to taste;
1 bn Watercress;
4 lg Romaine lettuce leaves
Pita Bread;

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.

Serve with pita bread toasts and tomato slices.

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