Title: Chicken-Tortellini Salad with Basil Dressing
Categories: None
Yield: 1 Servings

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

----------------------------------DRESSING----------------------------------
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)

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 on Mar
10, 1998