Summer Salads

Chicken:
1 pound skinless, boneless chicken breasts (preferably organic)
Juice and zest from 1 lemon
1 teaspoon chopped fresh thyme (optional)
1 garlic clove, minced
1 teaspoon ground black pepper
1/2 teaspoon salt

Yogurt Dressing:
3/4 cup plain yogurt
3 tablespoons mayonnaise
¼ cup finely diced celery
¼ cup finely diced green apple
2 tablespoons red wine vinegar
1 tablespoon chopped parsley
1 tablespoon chopped basil
½ cup seedless red grapes, halved
Pita bread

1. In a medium bowl, combine chicken, lemon juice and zest and juice, thyme and garlic and let sit in the refrigerator 30 minutes. Remove chicken from bowl and season with pepper and salt. Using an outdoor grill or stove-top grill pan, cook over medium heat 5 to 8 minutes on each side or until cooked through. Cool and cut into ½-inch cubes.
2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes.
3. Cut pita in half and stuff with chicken salad. Serves 6.

Recipe by James Boyce, "Relish Cooking with Kids," August 2006.

Per serving: 350 calories, 10g fat, 26g prot., 41g carbs., 5g fiber, 650mg sodium.

2 pounds cooked shrimp, peeled and chopped
1 cup grape tomato halves
3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped fresh dill, chives or tarragon

1. Combine all ingredients; mix gently. Serve with popovers. Serves 6.

Per serving: 290 calories, 13g fat, 38g prot., 4g carbs., 0g fiber, 720mg sodium.