Chicken-Tortellini Salad With Basil Dressing
Last updated 6/12/2012 1:14:16 AM. Recipe ID 43087. Report a problem with this recipe.
Title: Chicken-tortellini salad with basil dressing
Yield: 1 Servings
2 Skinless; split chicken
-breasts, (about 1 pound)
1/4 c Chicken broth or water
12 oz Cheese-filled tortellini
1 Jar; (4-1/2 ounces)
-marinated artichoke hearts,
-drained and coarsely
1 sm Red onion; thinly sliced
1/3 c White wine vinegar
1/4 c Packed fresh basil
2 tb Sugar
1/4 ts Minced garlic
Salt and freshly ground
-pepper to taste
1/2 c Olive oil; extra virgin
Lettuce leaves to serve;
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.
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