| 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
A Message from our Provider:
“Forbidden fruits create many jams”