Chicken Antipasto Salad

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12 servings

Chicken breast strips, classic antipasto ingredients and cheese-filled tortellini are dressed with olive oil vinaigrette in this perfect-for-potluck dish.

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What You Need

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Make It

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  • 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.


About 1-1/2 pounds boneless chicken breasts will yield 4 cups cooked chicken strips; 12 ounces will yield 2 cups cooked chicken strips.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 406
% Daily Value
Total fat 16g
Saturated fat 3g
Cholesterol 50mg
Sodium 907mg
Carbohydrate 45g
Dietary fiber 6g
Sugars 4g
Protein 22g
Vitamin A 0 %DV
Vitamin C 18 %DV
Calcium 13 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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