Foodie Friday (3) Chicken and Tortellini Salad

I'm late to the party today, but don't let that stop you from trying out this delicious dish.  Preparations call for this salad to be served warm, but it is equally delicious served cold...and the next day!  Bon Appetite!

 Please join in on the party at Foodie Friday at Designs by Gollum

Chicken and Tortellini Salad

(Adapted from the June 2011 Issue of Southern Living magazine) 

• YIELD: Makes 12 to 15 appetizer servings
• HANDS-ON: 20 MINUTES
• TOTAL: 30 MINUTES
• COURSE: Appetizers, Salads

Ingredients

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 2 cups chopped cooked chicken
• 1 cup frozen sweet peas, thawed
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped fresh flat-leaf parsley

Preparation

• 1. Prepare tortellini according to package directions.
• 2. Process olive oil and next 4 ingredients in a blender until smooth. Toss olive oil mixture with tortellini, chicken, and next 3 ingredients. Add salt and pepper to taste.
• Pair with: La Torrazza Erbaluce di Caluso, Italy, or Chablis, or an unoaked Chardonnay.

 As you can see from my pictures, I am missing the flat leaf parsley and green onion (picky eaters!) which would an additional burst of color to this dish.  I'm just counting my blessings that my little ones like sweet peas!

This particular recipe called for serving this dish as an appetizer.  I took the liberty of serving it as a luncheon salad with crusty french bread and Moscato wine.