- Preheat oven to 375°F. Place chicken in a baking dish, sprinkle with pepper and salt. Bake, uncovered, for 25–30 minutes or until internal temperature reaches 165°F. Allow chicken to cool and cut into 1/2-inch cubes. *Or use 2 cups leftover cooked chicken.
- In a medium bowl, combine diced chicken and scallions. In a small bowl, stir together yogurt, olive oil, lemon juice, parsley and basil. Spoon over chicken and toss gently to coat. Chicken salad may be made ahead and refrigerated.
- Slice off top of each tomato and reserve caps. Scoop out pulp from tomatoes.
- Divide lettuce among plates. Spoon chicken salad into tomatoes and top with tomato caps. Place tomatoes on top of lettuce and serve immediately.
Suggestions: Serve with crusty bread. Enjoy strawberries and blueberries for dessert.
Nutrition information per serving: 140 calories, 4g fat, 1g saturated fat, 55mg cholesterol, 140mg sodium, 6g carbohydrate, 2g fiber, 4g sugars, 19g protein