Name: Chicken, Avocado and Tortellini Salad
Yield: 4
Ingredients: 1 pound boneless, skinless chicken breasts; Southwestern or Creole seasoning blend; 1 (9 ounce) package of cheese stuffed tortellini; 1/4 – 1/2 cup light mayonnaise; 1/4 – 1/2 cup light sour cream or plain yogurt; 3 tablespoons cider vinegar; 1 tablespoon sugar; 1/4 cup chopped basil leaves; Salt and pepper, to taste; 1 cup cherry or grape tomatoes, halved; 1/2 medium red onion, chopped; 1 avocado, peeled and diced; 2 tablespoons chopped parsley

Ingredients

Scale

1 pound boneless, skinless chicken breasts
Southwestern or Creole seasoning blend
1 (9 ounce) package of cheese stuffed tortellini
1/4 – 1/2 cup light mayonnaise
1/4 – 1/2 cup light sour cream or plain yogurt
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 cup chopped basil leaves
Salt and pepper, to taste
1 cup cherry or grape tomatoes, halved
1/2 medium red onion, chopped
1 avocado, peeled and diced
2 tablespoons chopped parsley

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Instructions

Generously season the chicken on both sides with seasoning blend. Saute or grill the chicken breasts just until cooked through. Remove from heat and set aside.
Bring a large pot of salted water to a boil. Add pasta and cook, then drain.
While the pasta cooks, in a large bowl blend the mayo, sour cream, vinegar, sugar and basil. Season with salt and pepper to taste.
While the pasta is still warm, toss it with the dressing. Slice the chicken. Add the chicken to the pasta along with tomatoes, onion and avocado. Toss well. Taste and add salt and pepper if needed. If mixture seems dry, add an additional tablespoon of mayo and sour cream. Divide among four plates and garnish with chopped parsley. Cover and chill if not serving immediately. For best results, remove from refrigerator about 30 minutes before serving.