Tortellini Chicken Salad
by: Kay Hodges
2 Pkg. Frozen Three-Cheese Tortellini
4-5 Boneless, Skinless Chicken Breasts (Or you can use canned chicken)
1 Pkg. Frozen Petite Peas
3 Cucumbers
½ Cup Finely Chopped Celery
½ Cup Finely Chopped Onion
Ranch Salad Dressing (I use Kraft)
Directions:
Cook the chicken breasts in boiling water with a couple of chicken bouillon cubes.
Drain and cool. Chop into pieces
Cook Tortellini according to the package instructions.
Combine chicken, tortellini and the vegetables in a large bowl.
Pour salad dressing over and mix well. Refrigerate.
(I use most of the bottle of salad dressing because the tortellini will soak it up.)
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