Chicken and Tortellini Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Children and adults love this simple-to-make Spring dinner salad. I made several changes to the original recipe which was printed in Bon Appetit (May, 1983). Ingredients:
1 lb chicken breast, cooked and cut up in bite-size pieces |
2 cups green seedless grapes |
1 cup snow peas, trimmed and cut into pieces |
12 -15 spinach leaves, stems trimmed and torn into pieces |
1 stalk celery, cut diagonally into small pieces |
1 lb frozen cheese-filled egg tortellini, cooked and drained according to package directions |
1 (6 ounce) jar marinated artichoke hearts, drained |
1 cucumber, sliced |
1 -2 kiwi fruit, peeled and sliced |
1/2 cup raisins |
1 green onion, sliced |
1/2 cup mayonnaise or 1/2 cup miracle whip |
1/2 cup grated parmesan cheese |
1/3 cup orange juice |
spinach leaves (optional) or oranges (optional) or tangerines, sections (optional) or sliced strawberry, for garnish (optional) |
Directions:
1. Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
2. Mix mayonnaise, Parmesan and orange juice in small bowl.
3. Pour dressing over salad and toss.
4. Refrigerate until ready to use.
5. Add optional garnish of orange sections and/or strawberry slices.
6. If desired, serve on trimmed spinach leaves.
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