Chicken Tortellini Salad

Course : Chicken
Serves: 6
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1 package fresh refrigerated cheese tortellini -- (8 oz each)
1/2 pound fresh green beans -- (1 1/2 cups), cut in 2 inch pieces
1/2 cup olive oil
1/4 cup red wine vinegar
1 medium onion -- (1/2 cups), finely chopped
3 tablespoons water
2 tablespoons dijon mustard
1 tablespoon capers
1 tablespoon lemon juice
2 teaspoons dried fine herbs---
8 teaspoons sugar
1/2 teaspoon freshly ground pepper
1 1/2 cans cubed 1 inch cooked chicken
1 can large pitted ripe olives -- (5 3/4-6 oz), drained
2 large tomatoes -- cubed 3/4 inches
1 head lettuce leaves

Preparation / Directions:

Cook tortellini according to package directions. rinse with cold water; drain. Meanwhile, in 2 quart saucepan, place green beans in 1 inch water. Cook over high heat until water comes to a ful boil. Reduce heat to medium. Continue cooking until beans are crispy tender (8-10 minutes). Drain. Meanwhile, in jar with tight fitting lid, combine all dressing ingredients; shake well. In large bowl, combine cooked tortellini, green beans and all salad ingredients. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 2 hours. On individual salad plates, place lettuce; top with pasta mixture. *Substitute 7 oz frozen cheese tortellini. **Substitute 1 pkg frozen French style green beans ***Substitute 1/2 teaspoon dried chervil leaves, 1/2 teaspoon dried chives, 1/2 dried parsley and 1/2 teaspoon dried tarragon leaves

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