Terrific Travel Food: Chicken Tortellini SaladPosted: April 20, 2011
I am writing this as I am watching the sun come up over the Chesapeake Bay. It’s going to be a glorious day here at the “Rivah”. Hard to believe that only a few days ago Mother Nature unleashed her fury near here as part of that terrible system that devastated North Carolina and other parts of the country.
My host lost a tree either to the tip of a tornado or lightning. Somehow the tree ended up wedged tightly between 6 trees and nowhere near in line with its stump. I find it very hard to comprehend the strength it takes to wreck such havoc.
As we were going to be arriving late afternoon yesterday, I wanted to have dinner ready to go for our hosts. That turned out to be a good idea, too, as we spent a lot of time after I arrived surveying the damage. Yesterday morning, I made one of my very favorite warm weather meals, Chicken Tortellini Salad, to bring along.
Chicken Tortellini Salad
• 1/2 lb. green beans, trimmed, cut into 2″ pieces (I prefer haricots vert)
• 9 oz. pkg. refrigerated cheese tortellini
• 2 cups cooked chopped chicken
• 1/2 cup minced red onion
• 1 cup grape tomatoes
• 1 cup balsamic vinaigrette (I use Kraft’s Zesty Italian packet made up with balsamic vinegar)
• 1 cup Havarti cheese cubes
• 1/2 cup chopped fresh basil leaves
Bring water to a boil in a heavy stockpot. Add tortellini and cook for recommended time to al dente, adding beans for approximately the last 5 minutes of pasta cooking time. Drain well. Combine in a large bowl with remaining ingredients and toss gently to coat.
Now how easy is that? It does take some chopping time, but some of it can be done in advance. I have finally discovered how much better life can be in the kitchen with a truly sharp knife: chopping is faster and accidents happen less frequently. My prep time for this recipe is faster than ever. Hope you can tell why I am such an Avad Fan of this recipe.