Greek Chicken Salad

This recipe is a staple in our house when we have summer gatherings. Serve with a fresh fruit salad and it's a great lunch! This recipe came from an old Cooking Light magazine.

3 cups cooked chicken (we usually grill skinless, boneless chicken breasts)
1 cup diced, seeded, peeled cucumber
3/4 cup crumbled feta cheese
1/4 cup fresh, chopped parsley
1 small can pitted, sliced black olives
3/4 cup plain, fat-free yogurt
1/2 cup light mayonnaise
1 T dried oregano
3 garlic cloves, minced

Combine first five ingredients in large bowl.

Combine yogurt, mayonnaise, oregano and garlic in small bowl.

Pour over chicken mixture; toss well.

Cover and chill at least 2 hours.

Serve in pitas or croissants lined with lettuce leaves