Recipe - Greek Chicken Salad

2 cup Cubed cooked chicken
15 Three fourths ounce Canned great northern beans,
rinsed and drained
2 One fourth ounce Sliced ripe olives
12 Cherry tomatoes, cut in half
1 md Cucumber, cut in half
lengthwise and cut or sliced up
One half md Red onion, coarsely chopped
One half cup Crumbled feta cheese
One half cup Light italian salad dressing
1 teaspoon Dried oregano leaves
Reynolds plastic wrap
Lettuce leaves

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 MCRecipe Digest V1
#641 by 4paws@netrax.net (ShermeyerGail) on Jun 09, 1997