Place chicken breasts in single layer microproof pie plate with thickest part of chicken at outer edge of dish. Add chicken broth, cover, and mirocook on HIGH about 6 minutes or until chicken is no longer pink inside. Cool and cut into bite-size pieces. Place in a large bowl and set aside. Cook tortellini according to package directions. Rinse under cold water to stop cooking and drain. Add to chicken with artichoke hearts and onion. Toss gently and set aside. To make dressing, place vinegar, basil, sugar, garlic, salt, and pepper in food processor or blender and process until smooth. Add olive oil very slowly with machine running. Pour dressing over chicken mixture and toss gently to coat. Serve at room temperature or cover and refrigerate until ready to serve. To serve, line salad bowl or serving plates with lettuce and spoon salad into center of bowl or onto plate. Posted to EAT-L Digest by Al & Diane Johnson
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|Serving Size: 1 Serving (2564g)|
|Recipe Makes: 1|
|Calories from Fat: 1561 (39%)|
|Amt Per Serving||% DV|
|Total Fat 173.5g||231 %|
|Saturated Fat 37.5g||188 %|
|Monounsaturated Fat 97.6g|
|Polyunsanturated Fat 23g|
|Cholesterol 1062.3mg||327 %|
|Sodium 2568.5mg||89 %|
|Potassium 4207.9mg||111 %|
|Total Carbohydrate 257.4g||76 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 241g|
|Protein 334.3g||478 %|
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Calories per serving: 3984
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