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Main dishes

Chicken Antipasto Salad

Chicken Antipasto Salad recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breast strips, classic antipasto ingredients and cheese-filled tortellini are dressed with olive oil vinaigrette in this perfect-for-potluck dish.
time
prep:
40 min
total:
1 hr 40 min
servings
total:
12 servings

What You Need

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

Make It

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.

Kraft Kitchens Tips

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.
K:63642v0:147571     Copyright - © [1994-2013] Meredith Corporation
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