Chicken Antipasto Salad
These classic antipasto ingredients are dressed with olive oil vinaigrette for a tasty picnic or potluck dish.
Prep Time:
40 mins
Total Time:
1 hr 40 mins
Servings:
12 servings
Ingredients
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2 9-ounce packages refrigerated cheese-filled tortellini
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1/2 cup olive oil
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1/2 cup red wine vinegar
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2 tablespoons sugar
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2 tablespoons Dijon-style mustard
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1/2 teaspoon dried basil, crushed
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1/4 teaspoon black pepper
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4 cloves garlic, minced
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2 9-ounce packages frozen cooked chicken breast strips, thawed, or 4 cups cooked chicken breast strips*
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2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
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2 14-ounce cans artichoke hearts, drained and quartered
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1 cup thinly sliced red onion
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1/2 cup pitted whole kalamata olives or ripe olives, drained and halved
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2 cups coarsely chopped tomatoes
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 information
Calories 406, Total Fat 16 g, Saturated Fat 3 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 2 g, Cholesterol 50 mg, Sodium 907 mg, Carbohydrate 45 g, Total Sugar 4 g, Fiber 6 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 13%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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