Greek Tortellini Chicken Salad
Portion Size: 1 ½ cups; ½ cup chicken and dressing mixture, 1 cup pasta and vegetables
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ pounds boneless, skinless chicken | Cooked and sliced into strips. Cook until internal temperature reaches 165°F. |
| 2 pounds cheese filled tortellini | |
| 1 green bell pepper | Washed, trimmed and thinly sliced. |
| 1 red bell pepper | Washed, trimmed and thinly sliced. |
| 1 red onion | Washed, peeled and diced. |
| ½ cup sliced black olives | |
| ½ cup reduced fat feta cheese | |
| 2 tablespoons oil | |
| 3 teaspoons grated lemon zest | |
| 1/3 cup lemon juice | |
| 1 teaspoon sugar |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta in a large pot of boiling water according to directions on pasta. Drain and cool under cool water. Refrigerate until chilled. | |
| 2 | Prepare dressing in small bowl by whisking together the oil, lemon zest, lemon juice, and sugar. | |
| 3 | In a large bowl combine pasta, peppers, onion, olives and chicken. Add dressing and feta cheese. Toss and serve chilled. |
Posted in Chicken Dinner Recipes
