Chicken Antipasto Salad

By nurseliz

Ingredients

• Ingredients
• 2 * 2 9-ounce packages refrigerated cheese-filled tortellini
• 1/2 * 1/2 cup olive oil
• 1/2 * 1/2 cup red wine vinegar
• 2 * 2 tablespoons sugar
• 2 * 2 tablespoons Dijon-style mustard
• 1/2 * 1/2 teaspoon dried basil, crushed
• 1/4 * 1/4 teaspoon black pepper
• 4 * 4 cloves garlic, minced
• 2 * 2 9-ounce packages frozen cooked chicken breast strips, thawed, or 4 cups cooked chicken breast strips*
• 2 * 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
• 2 * 2 14-ounce cans artichoke hearts, drained and quartered
• 1 * 1 cup thinly sliced red onion
• 1/2 * 1/2 cup pitted whole kalamata olives or ripe olives, drained and halved
• 2 * 2 cups coarsely chopped tomatoes

Details

Servings 12

Preparation

Step 1

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.

To Tote: Transport salad and chopped tomatoes in an insulated cooler with ice packs.

*Note: 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

* Servings Per Recipe 12 servings
* Calories406,
* Total Fat (g)16,
* Saturated Fat (g)3,
* Monounsaturated Fat (g)8,
* Polyunsaturated Fat (g)2,
* Cholesterol (mg)50,
* Sodium (mg)907,
* Carbohydrate (g)45,
* Total Sugar (g)4,
* Fiber (g)6,
* Protein (g)22,
* Vitamin A (DV%)0,
* Vitamin C (DV%)18,
* Calcium (DV%)13,
* Iron (DV%)20,
* Percent Daily Values are based on a 2,000 calorie diet