Chicken-Tortellini Salad with Basil Dressing
| Yield: | 1 Servings |
| Categories: |
| 2 | Skinless; split chicken breasts, (about 1 pound) | |
| 1/4 | c | Chicken broth or water |
| 12 | oz | Cheese-filled tortellini |
| 1 | Jar; (4-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped | |
| 1 | sm | Red onion; thinly sliced |
| DRESSING | ||
| 1/3 | c | White wine vinegar |
| 1/4 | c | Packed fresh basil |
| 2 | tb | Sugar |
| 1/4 | ts | Minced garlic |
| Salt and freshly ground pepper to taste | ||
| 1/2 | c | Olive oil; extra virgin preferred |
| Lettuce leaves to serve; (optional) |
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