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Print This Chicken Tortellini Salad Recipe

Chicken Tortellini Salad Recipe

1 large
1 – 12 ounce package
1 large
1 small
1 small
1/4 cup
2 cups
5 large
3/4 cup
3 tablespoons
1/4 teaspoon
1/4 teaspoon
chicken breast
fresh cheese filled tortellini
carrot sliced thin
zucchini, diced
yellow zucchini, diced
fresh parsley, chopped
grape tomatoes
green onions, sliced thin
reduced calorie ranch dressing
fresh grated parmesan cheese
ground black pepper


Pan Type: serving bowl

Chicken Tortellini Salad Directions

Boil chicken breast in water until tender 40 – 45 minutes.
Remove chicken from water to cool.
When chicken is cool, cut into small pieces.
In the meantime, cook cheese tortellini according to package directions.
Pour cooked tortellini into a colander.
Rinse in cold water after cooking.
Drain well.
Put tortellini into large serving bowl.
Add the chicken to tortellini.
Add thin sliced carrots, diced zucchini, thin sliced green onions, grape tomatoes and chopped parsley.
Stir gently to mix.
Add ranch dressing, salt, pepper and grated parmesan cheese.
Toss lightly to blend.
Refrigerate chicken tortellini salad for 30 minutes before serving.

Free Recipe Serves: 6 to 8

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

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