Title: Greek Chicken Salad
Categories: Chicken-sal, Meal-sal
Yield: 1 Servings

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

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