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