Chicken Antipasto Salad
9 ounce package refrigerated cheese-filled tortellini
cup olive oil
cup red wine vinegar
tablespoons Dijon-style mustard
teaspoon black pepper
cloves garlic, minced
9 ounce package frozen cooked chicken breast strips, thawed, or 4 cups cooked chicken breast strips*
15 ounce can chickpeas (garbanzo beans), rinsed and drained
14 ounce can artichoke hearts, drained and quartered
cup pitted whole kalamata olives or ripe olives, drained and halved
cups coarsely chopped tomatoes
- 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