Chicken Antipasto Salad

These classic antipasto ingredients are dressed with olive oil vinaigrette for a tasty picnic or potluck dish.

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  • Makes: 12 servings
  • Prep: 40 mins
  • Chill: 1 hr to 6 hrs

Chicken Antipasto Salad

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 Kitchen

To 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.

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Nutrition Facts (Chicken Antipasto Salad)

  • Per serving:
  • 406 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 50 mg chol. ,
  • 907 mg sodium ,
  • 45 g carb. ,
  • 6 g fiber ,
  • 4 g sugar ,
  • 22 g pro.
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