Man arrested for filming woman, child in Target dressing room
Chesterfield man disappears during swim
Plan to replace Richmond Coliseum
Motorcyclist killed after striking deer in Powhatan County
Police say infant killed in fatal crash was not properly secured
Police believe dash cam footage could help solve I-95 hit-and-run
Chesterfield man suspected of drowning in Virginia creek

ON YOUR MENU: Summer Chicken Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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
 lettuce leaves
   
 
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.