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Chicken Antipasto Salad
Ingredients
- 2 9 ounce package refrigerated cheese-filled tortellini
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons Dijon-style mustard
- 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 2 9 ounce package frozen cooked chicken breast strips, thawed, or 4 cups cooked chicken breast strips*
- 2 15 ounce can chickpeas (garbanzo beans), rinsed and drained
- 2 14 ounce can artichoke hearts, drained and quartered
- 1 cup thinly sliced red onion
- 1/2 cup pitted whole kalamata olives or ripe olives, drained and halved
- 2 cups coarsely chopped tomatoes
Directions
1. Cook tortellini according to package directions; drain. Rinse with cold water; drain again. Place tortellini in a very large bowl; set aside.
2. Meanwhile, for dressing, in a screw-top jar combine the oil, vinegar, sugar, mustard, basil, pepper, and garlic. Cover and shake well.
3. 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 KitchenTo Tote:
- 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)
- Servings Per Recipe 12,
- cal. (kcal) 406,
- Fat, total (g) 16,
- chol. (mg) 50,
- sat. fat (g) 3,
- carb. (g) 45,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 6,
- sugar (g) 4,
- pro. (g) 22,
- vit. A (IU) 292,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 907,
- Potassium (mg) 285,
- calcium (mg) 131,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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