Greek chicken salad
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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