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CHICKEN TORTELLINI SALAD

 

 

1 pound cooked chopped chicken

1 package (12 oz.) frozen cheese tortellini, cooked according to package directions

One jar (4 1/2 oz.) marinated artichoke hearts, drained and chopped

1 small red onion, thinly sliced

 

FOR THE DRESSING

1/3 cup white vinegar

1/4 cup packed fresh basil leaves

1/4 teaspoon minced garlic

Salt and pepper to taste

1/2 cup olive oil

 

 

Gently toss together the chicken, tortellini, artichoke hearts and onion.


Place all dressing ingredients except for olive oil in a blender. Process until smooth, then slowly add olive oil with machine running.

 

Pour over chicken mixture, and refrigerate until ready to serve.

 

Makes 4 servings

 

 

 

 

 

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