ON YOUR MENU: Summer Chicken Salad
2 cups cooked chicken, cubed
1 can (15oz.) Great Northern beans, drained and rinsed
1 can (2 1/2oz.) sliced black olives, drained
12 cherry tomatoes, cut in half
1 English cucumber, cut in half lengthwise and sliced
1/2 medium red onion, coarsely chopped
3/4 cup feta cheese
1/2 cup light Italian salad dressing
1 teaspoon oregano
Layer chicken, beans, olives, tomatoes, cucumbers, onion and cheese in a medium salad bowl.
Mix together salad dressing and oregano and pour over layered ingredients in bowl.
Cover and refrigerate for at least 2 hour or overnight.
When ready to serve, toss ingredients to mix, and serve on lettuce leaves.
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