| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Greek |
Salads, Appetizers, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked chicken, cut in 3/4" cubes |
| 1 1/4 |
c |
Crumbled feta cheese |
| 2/3 |
c |
Ripe black olives, pitted |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
ts |
Dried oregano (opt.) |
| 2 |
c |
Peeled, seeded and diced cucumber |
| 1/2 |
c |
Yogurt |
|
|
Lettuce leaves |
|
|
Dressing: |
| 3 |
cl |
Garlic, minced |
| 1 |
c |
Mayonnaise |
INSTRUCTIONS
In a bowl, combine chicken, feta, olives, parsley and oregano (if using).
For dressing, combine garlic and mayonnaise; stir into chicken mixture. Let
stand for 1 hour in refrigerator to develop flavors. Just before serving,
fold in cucumber and yogurt. Serve on a bed of lettuce. Serves 4-6 Typed
in MMFormat by cjhartlin@msn.com Source: Good Friends Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Aug 10, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”