Chicken Antipasto Salad
- Cook tortellini according to package directions; drain. Rinse with cold water; drain again. Place tortellini in a very large bowl; set aside.
- Meanwhile, for dressing, in a screw-top jar combine the oil, vinegar, sugar, mustard, basil, pepper, and garlic. Cover and shake well.
- Add chicken strips, chickpeas, artichokes, onion, and olives to tortellini in bowl; stir gently. Add the dressing, tossing gently to coat. Cover and chill at least 1 hour or up to 6 hours, stirring occasionally. Just before serving, gently stir in chopped tomatoes. Makes 12 servings.
From the Test Kitchen
Transport salad and chopped tomatoes in an insulated cooler with ice packs.
About 1-1/2 pounds boneless chicken breasts will yield 4 cups cooked chicken strips; 12 ounces will yield 2 cups cooked chicken strips.
Nutrition Facts (Chicken Antipasto Salad)
- Per serving:
- 406 kcal cal.,
- 16 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 8 g monounsatured fat),
- 50 mg chol.,
- 907 mg sodium,
- 45 g carb.,
- 6 g fiber,
- 4 g sugar,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet