Curried Chicken and Tortellini Salad
Serves 6 to 8 as a side dish or 4 to 6 as a main course.
This is a great way to use up cooked chicken or to stretch a barbecued chicken to feed a lot! I like it with the sweet fruit and curry combination.
- 1 package (12 to 16 ounces) tortellini or ravioli
- 1 cooked rotisserie or barbecued chicken
- 1 bunch scallions
- 1 cup chopped apples, dried cherries or dried cranberries or a combination
- 1/2 to 3/4 cup mayonnaise
- 1/2 to 3/4 cup frounceen peas, thawed
- 1/4 to 1/2 teaspoon curry powder
- Salt, to taste
- Pepper, to taste
Cook the tortellini or ravioli according to package directions. Drain and put into a medium bowl. While the pasta is cooking, remove the skin and bones from the chicken and discard.
Cut the remaining chicken meat into bite-sized pieces and add to the pasta. Chop the scallions and add the chopped white part and some of the chopped green stem.
Add the fruit, mayonnaise, peas, curry powder, and salt and pepper to taste. Mix well. Garnish with remaining chopped green part of the scallions, to taste. Makes a great side dish at a barbecue or picnic.
Recipe reprinted by permission of Publisher. All rights reserved.
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