| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Greek | Chicken-sal, Meal-sal | 1 | Servings |
INGREDIENTS
| 2 | c | Cubed cooked chicken |
| 15 3/4 | oz | Canned great northern beans, rinsed and drained |
| 2 1/4 | oz | Sliced ripe olives |
| 12 | Cherry tomatoes, cut in half | |
| 1 | md | Cucumber, cut in half lengthwise and sliced |
| 1/2 | md | Red onion, coarsely chopped |
| 1/2 | c | Crumbled feta cheese |
| 1/2 | c | Light italian salad dressing |
| 1 | ts | Dried oregano leaves |
| Reynolds plastic wrap | ||
| Lettuce leaves |
INSTRUCTIONS
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@netrax.net> on May124, 997 Recipe by: TVFN: REYNOLDS SPECIAL RECIPES Posted to MC-Recipe Digest V1 #641 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
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