1/3 cup oil packed dried tomatoes, drained and chopped, reserving marinade
1 pound turkey cutlets, cut into ¼ inch thick strips
1 cup green onions, thinly sliced
1 (2.25 oz) can black olives, drained and sliced
1 cup feta cheese, crumbled
1/4 cup prepared Caesar salad dressing
Heat 1 tablespoon of the reserved marinade in large skillet over medium-high heat until hot; discard remaining marinade; reserve tomatoes. Add turkey; cook and stir 4 to 6 minutes or until browned and cooked throughout. Remove from heat; set aside to cool.
Combine turkey, rice, reserved tomatoes, onion and olives in large bowl. Gently stir in cheese.
Pour dressing over salad, toss to combine; serve immediately over bed of lettuce.