Greek chicken salad

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 \N 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
\N \N Reynolds plastic wrap
\N \N 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

Similar recipes