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Chicken and Pasta Salad

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1 head romaine lettuce, torn into bite size pieces

2 – 3 half boneless skinned chicken breasts. Grill or poach chicken, then cut or shred into bite size pieces

1/2 to 3/4 cup freshly grated parmesan cheese

1 avocado, sliced

1 9 ounce package cheese tortellini. Rainbow or Spinach tortellini give the dish a nice colorful touch

1/4 cup toasted slivered almonds (or to taste) You can also substitute walnuts if you prefer.

3 tablespoons dried cranberries (or to taste)

Salt & pepper

Girard’s Champage Dressing

Cook the tortellini according to package directions. Rinse, then toss generously with salt, pepper and Girard’s Champagne Dressing. Leave overnight in refrigerator if possible.

Mix all ingredients together and toss with dressing.


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