Name: Chicken-Tortellini Salad with Basil Dressing
Ingredients: 2 Skinless; split chicken breasts, (about 1 pound); 1/4 c Chicken broth or water; 12 oz Cheese-filled tortellini; 1 Jar; (4-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped; 1 sm Red onion; thinly sliced; 1/3 c White wine vinegar; 1/4 c Packed fresh basil; 2 tb Sugar; 1/4 ts Minced garlic; Salt and freshly ground pepper to taste; 1/2 c Olive oil; extra virgin preferred; Lettuce leaves to serve; (optional)

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

2		Skinless; split chicken breasts, (about 1 pound)
1/4	c	Chicken broth or water
12	oz	Cheese-filled tortellini
1		Jar; (4-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
1	sm	Red onion; thinly sliced
1/3	c	White wine vinegar
1/4	c	Packed fresh basil
2	tb	Sugar
1/4	ts	Minced garlic
		Salt and freshly ground pepper to taste
1/2	c	Olive oil; extra virgin preferred
		Lettuce leaves to serve; (optional)

INSTRUCTIONS

DRESSING
Place chicken breasts in single layer microproof pie plate with thickest
part of chicken at outer edge of dish. Add chicken broth, cover, and
mirocook on HIGH about 6 minutes or until chicken is no longer pink inside.
Cool and cut into bite-size pieces. Place in a large bowl and set aside.
Cook tortellini according to package directions. Rinse under cold water to
stop cooking and drain. Add to chicken with artichoke hearts and onion.
Toss gently and set aside.
To make dressing, place vinegar, basil, sugar, garlic, salt, and pepper in
food processor or blender and process until smooth. Add olive oil very
slowly with machine running. Pour dressing over chicken mixture and toss
gently to coat. Serve at room temperature or cover and refrigerate until
ready to serve.
To serve, line salad bowl or serving plates with lettuce and spoon salad
into center of bowl or onto plate.
Posted to EAT-L Digest  by Al & Diane Johnson <johnson@NEGIA.NET> on Mar
10, 1998

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