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

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