Chicken Antipasto Salad Recipe
Chicken Antipasto Salad is a famous Italian dish and very easy to make. Not only this dish is very easy to make but this dish has lots of health benefits which will keep you healthy for a long time. Many doctors and nutritionists always feel that salad is an essential part of your diet and if you really want to become skinny then this salad dish is highly recommended for you. Many health advisers and doctors also recommend salad for a healthier lifestyle. This is also important that you keep all the things ready before making this delicious dish.
Prep time: 40 min
Chill time: 1 hour to 6 hours
Total time: 1 hour to 6 hours and 40 min
Yield: 12
Utensils: Large saucepan, spoons, bowls.
Nutrition:
Calories: 314
Fat: 16.1 g
Cholesterol: 95 mg
Ingredients:
Refrigerated cheese-filled tortellini: Two 9 ounce package
Olive oil: 1/2 cup
Red wine vinegar: 1/2 cup
Sugar: 2 tablespoons
Dijon-style mustard: 2 tablespoons
Dried basil, crushed: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Cloves garlic, minced: 4
Frozen cooked chicken breast strips, thawed: Tow 9 ounce package
Cooked chicken breast strips: 4 cups
Chickpeas (garbanzo beans), rinsed and drained: 2 15 ounce can
Artichoke hearts, drained and quartered: 2 14 ounce can
Thinly sliced red onion: 1 cup
Pitted whole kalamata olives or ripe olives, drained and halved: 1/2 cup
Coarsely chopped tomatoes: 2 cups
Instructions
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1
Wash all the utensils before starting your recipe.
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2
Cook tortellini first and carefully follow the instructions in the package which will guide you how to cook it well.
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3
Now start preparing dressing for the salad. Put some oil in the mixture and shake well adding some vinegar.
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4
Add chicken in the mixture. Now your mixture is almost ready, but first add vegetables as it will look better.
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5
Add some pepper and onion which will enhance the taste.
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6
Serve it with chips and chicken strips.
, rinsed and drained: 2 15 ounce can
Artichoke hearts, drained and quartered: 2 14 ounce can
Thinly sliced red onion: 1 cup
Pitted whole kalamata olives or ripe olives, drained and halved: 1/2 cup
Coarsely chopped tomatoes: 2 cupsNext%20stop%3A%20Pinterest "Pin It")
