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Tortellini Chicken Salad

Source of Recipe

From "Picnic" by Dee Dee Stovel


List of Ingredients

â—¦ 6 chicken breast halves
â—¦ 2 tablespoons olive oil
â—¦ 2 cloves of garlic, minced
â—¦ 9 ounces of fresh tortellini pasta
â—¦ 3 stalks of celery, sliced
â—¦ 1 medium red onion, chopped
â—¦ 1 medium green bell pepper, seeded and chopped
â—¦ 1/4 pound smoked Gruyère cheese, cut into 1/2-inch cubes
â—¦ 1/2 teaspoon salt
â—¦ Freshly ground black pepper

Vinaigrette:
â—¦ 3/4 cup cider vinegar
â—¦ 1/4 cup honey
â—¦ 2 tablespoons Dijon mustard
â—¦ 1 teaspoon dry mustard
â—¦ 3/4 cup corn oil


Recipe

Place the chicken breasts in a large pot and barely cover with cold water. Bring the water to a boil over high heat. Reduce the heat and simmer the chicken for 20 minutes, or until it is just cooked through. Let the chicken cool slightly in the liquid. When the chicken can be handled, remove the meat from the bones and cut into 1/2- by 3-inch strips.

Heat the olive oil in a large skillet, add the garlic, and sauté until golden brown. Remove the garlic and reserve. Add the chicken to the skillet and sauté for 1 minute, stirring constantly.

Cook the tortellini in a large pot of boiling water according to the directions on the package. Drain and rinse quickly in cold water.

Toss the chicken, reserved garlic, tortellini, celery, onion, green pepper, Gruyère, salt and pepper to taste in a large bowl.

To make the vinaigrette, put the vinegar, honey, and both mustards into a blender or food processor and process until blended. While the motor is running, slowly drizzle in the oil and blend until creamy. Pour over the salad and stir well. Pack the salad in a covered container and chill in the refrigerator until it is time to pack the cooler.


Serves 8