Chicken and Tortellini Salad

  • Yield 4 to 6 servings

This simple chicken and cheese tortellini dish makes a great light lunch.


2 tablespoons extra-virgin olive oil
1 -- (9-ounce) package fresh cheese tortellini, cooked, drained
4 to 6 large chicken breasts, cooked, chopped
1 -- red bell pepper, chopped
1 cup chopped celery
1 -- (5-ounce) package sliced pepperoni
6 ounces Monterey Jack cheese, shredded
3/4 cup olive oil and balsamic vinegar salad dressing


  1. Stir olive oil into cooked tortellini.  Combine chicken, tortellini, red pepper, celery, pepperoni and cheese in a large bowl.  Add salad dressing and toss.

Recipe reprinted with permission from the Junior League of Morgan County’s Beyond Cotton Country (The Junior League of Morgan County, Decatur, Ala., 1999).




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