Chicken Tortellini Salad with Basil Dressing

Chicken Tortellini Salad with Basil Dressing



4 to 6 Servings



Ingredients



2 Pilgrim’s Pride boneless, skinless, split chicken breasts (about 1 pound)
1/4 cup chicken broth or water
1 package (12 ounces) cheese-filled tortellini
1 jar (4 1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
1 small red onion, thinly sliced



Dressing

1/3 cup white wine vinegar
1/4 cup packed fresh basil
2 tablespoons sugar
1/4 teaspoon minced garlic
Salt and freshly ground pepper to taste
1/2 cup olive oil, extra virgin preferred
Lettuce leaves to serve (optional)

Directions:

Place chicken breasts in single layer in microwave-proof pie plate with thickest part of chicken at outer edge of dish. Add chicken broth, cover, and microcook on HIGH about 6 minutes or until chicken is no longer pink inside. Cool and cut into bite-size pieces. Place in large bowl and set aside.

Cook tortellini according to package instructions. Rinse under cold water to stop cooking and drain. Add to chicken with artichoke hearts and onion. Toss gently and set aside.

To make dressing, place vinegar, basil, sugar, garlic, salt, and pepper in food processor or blender and process until smooth. Add olive oil very slowly with machine running. Pour dressing over chicken mixture and toss gently to coat. Serve at room temperature or cover and refrigerate until ready to serve.

To serve, line salad bowl or serving plates with lettuce and spoon salad into center of bowl or onto plates.

Variation: Place chicken breasts in single layer in saucepan and add enough chicken broth and water to cover by 1/2 inch. Bring to a boil, reduce heat, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain, cut into bite-size pieces, and proceed as above