Greek Chicken with Cucumber Sauce

1 cucumber, peeled, seeded and grated
1 teaspoon salt
1/2 cup skim milk yogurt
1/2 cup light mayonnaise
2 tablespoons chopped parsley
2 tablespoons chopped fresh mint (or 2 teaspoons dried mint)
2 cloves garlic, minced

Combine marinade ingredients and pour over chicken. Marinate in the refrigerator for up to 24 hours.

Remove chicken from marinade and grill over medium heat for 5 -7 minutes per side.

Serve with rice or oven roasted potatoes and Cucumber Sauce.

Makes 4 servings.

Tip: The marinade can also be used on strips of chicken. After marinating, thread the strips onto skewers and grill for 5 - 7 minutes per side.

Cucumber Sauce:
1 pound boneless, skinless chicken (thigh or breast)
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
2 cloves garlic, minced

In a strainer mix cucumber and salt and set aside for at least 15 minutes. Squeeze extra liquid from cucumber. Blend grated cucumber with remaining ingredients and refrigerate until needed.

Serve with Greek Chicken.

Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters. Gently squeeze the extra liquid out of the mixture.