greek chicken salad
- Categories
- Chicken-sal
- Meal-sal
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cubed cooked chicken |
| 15¾ ounce | Canned great northern beans, rinsed and drained |
| 2¼ ounce | Sliced ripe olives |
| 12 | Cherry tomatoes, cut in half |
| 1 medium | Cucumber, cut in half lengthwise and sliced |
| ½ medium | Red onion, coarsely chopped |
| ½ cup | Crumbled feta cheese |
| ½ cup | Light italian salad dressing |
| 1 teaspoon | Dried oregano leaves |
| Reynolds plastic wrap | |
| Lettuce leaves |
In medium bowl, layer chicken, beans, olives, tomatoes, cucumber, onion and cheese. Stir together Italian dressing and oregano; pour over layered ingredients in bowl. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. When ready to serve, gently toss and serve on lettuce leaves.
Busted by Gail Shermeyer <4paws@...> on May124, 997 Recipe by: TVFN: REYNOLDS SPECIAL RECIPES Posted to MC-Recipe Digest V1 #641 by 4paws@... (Shermeyer-Gail) on Jun 09, 1997
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