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