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Name: Chicken And Tortellini Salad Ocean Mermaid
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Pesto; 3 c Cooked chicken; cut in; ***Pesto; 1 c Grated Parmesan fresh; 4 c Fresh basil; coarsely; 1 sm Onion; sliced thin; 2 Garlic crushed; 1/3 c Snipped chives; 1 c Pine nuts; 1/2 c olive oil; 8 oz Plain yogurt; 1 lb Cheese tortellini; 1/3 c Minced fresh parsley; 1/2 Stick unsalted; 1/4 c Olive oil; if needed

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INGREDIENTS

1 1/2 c Pesto
3 c Cooked chicken; cut in
***Pesto
1 c Grated Parmesan ; fresh
4 c Fresh basil; coarsely
1 sm Onion; sliced thin
2 Garlic ; crushed
1/3 c Snipped chives
1 c Pine nuts
1/2 c olive oil
8 oz Plain yogurt
1 lb Cheese tortellini
1/3 c Minced fresh parsley
1/2 Stick unsalted
1/4 c Olive oil; if needed

Servings

INSTRUCTIONS

To make the pesto: Puree all the ingredients for pesto in workbowl of food processor or in a blender,working in batches. Transfer to a small bowl and place a piece of plastic wrap directly on surface to prevent discoloring. (Pesto may be made in advance and kept covered and chilled. Will keep about 2 weeks). Cook the tortellini in a kettle of boiling,salted water until al dente. Drain well and refresh under cold water. In a large bowl toss together the tortellini and pesto. Cover and refrigerate for at least 4 hours (or overnight). Add the remaining ingredients,except oil. Combine well and add oil only if salad seems dry. Season with salt & pepper to taste. Recipe by: Gourmet 4./86

NOTES

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Chicken And Tortellini Salad Ocean Mermaid

1 1/2 c Pesto
3 c Cooked chicken; cut in
 ***Pesto
1 c Grated Parmesan fresh
4 c Fresh basil; coarsely
1 sm Onion; sliced thin
2 Garlic crushed
1/3 c Snipped chives
1 c Pine nuts
1/2 c olive oil
8 oz Plain yogurt
1 lb Cheese tortellini
1/3 c Minced fresh parsley
1/2 Stick unsalted
1/4 c Olive oil; if needed

To make the pesto: Puree all the ingredients for pesto in workbowl of  food processor or in a blender,working in batches. Transfer to a  small bowl and place a piece of plastic wrap directly on surface to  prevent discoloring. (Pesto may be made in advance and kept covered  and chilled. Will keep about 2 weeks). Cook the tortellini in a  kettle of boiling,salted water until al dente. Drain well and refresh  under cold water. In a large bowl toss together the tortellini and  pesto. Cover and refrigerate for at least 4 hours (or overnight). Add  the remaining ingredients,except oil. Combine well and add oil only  if salad seems dry. Season with salt & pepper to taste.    Recipe by: Gourmet 4./86

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 6 servings

Calories: 520
Calories from Fat: 276 (53%)

Amt Per Serving		% DV

	Total Fat 30.7g	41 %
	Saturated Fat 7.7g	38 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 8.7g
Cholesterol 48.3mg		15 %
Sodium 540.5mg		19 %
Potassium 340.5mg		9 %
Total Carbohydrate 42.1g		12 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 39.6g
Protein 21.8g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 520

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