Chicken-tortellini salad with basil dressing

1 Servings

Ingredients

Quantity Ingredient
2 Skinless; split chicken breasts, (about 1 pound)
¼ cup Chicken broth or water
12 ounces Cheese-filled tortellini
1 Jar; (4-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
1 small Red onion; thinly sliced
⅓ cup White wine vinegar
¼ cup Packed fresh basil
2 tablespoons Sugar
¼ teaspoon Minced garlic
Salt and freshly ground pepper to taste
½ cup Olive oil; extra virgin preferred
Lettuce leaves to serve; (optional)

Directions

DRESSING

Place chicken breasts in single layer microproof pie plate with thickest part of chicken at outer edge of dish. Add chicken broth, cover, and mirocook on HIGH about 6 minutes or until chicken is no longer pink inside.

Cool and cut into bite-size pieces. Place in a large bowl and set aside.

Cook tortellini according to package directions. 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 plate.

Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Mar 10, 1998

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