This is one of those quick and easy meals to prepare after a hectic day. You can cook the chicken anyway you like – boil, broil or fry (if you fry, it works best if you cube it first) – or use leftovers from a previous dinner. Serve it with Broiled Tomatoes or a fruit platter and dinner is complete.
Tortellini Chicken Salad
- 19-28 oz (sizes vary) frozen or fresh cheese tortellini, cooked according to package directions, drain*, rinse with cold water & ice cubes. Set aside.
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- 2 chicken breasts, cooked, cooled & diced
- 2 celery stalks, chopped
- 2 green onions, sliced
- 2 cups frozen sugar snap peas*
- 4 oz ranch dressing
- ¼ cup cashews
large bowl
Remove any remaining ice cubes from tortellini, draining well. Add chicken, celery & onions. Thaw snap peas under hot water & drain completely*. Add to salad, along with dressing. Garnish with cashews.
*You can pour the hot water from the tortellini over them if you like.