Chicken and Tortellini Salad

Children and adults love this simple-to-make Spring dinner salad. I made several changes to the original recipe which was printed in Bon Appetit (May, 1983).

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  lb chicken breast, cooked and cut up in bite-size pieces
• 2  cups green seedless grapes
• 1  cup snow peas, trimmed and cut into pieces
• 12 -15  spinach leaves, stems trimmed and torn into pieces
• 1  stalk celery, cut diagonally into small pieces
• 1  lb  frozen  cheese-filled egg tortellini, cooked and drained according to package directions
• 1 (6 ounce) jar  marinated artichoke hearts, drained
• 1  cucumber, sliced
• 1 -2  kiwi fruit, peeled and sliced
• 1⁄2 cup raisins
• 1  green onion, sliced
• 1⁄2 cup mayonnaise or 1⁄2 cup Miracle Whip
• 1⁄2 cup  grated parmesan cheese
• 1⁄3 cup  orange juice
•  spinach leaves (optional) or  oranges (optional) or  tangerines, sections (optional) or   sliced strawberry, for garnish (optional)

Directions

1. Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
2. Mix mayonnaise, Parmesan and orange juice in small bowl.
3. Pour dressing over salad and toss.
4. Refrigerate until ready to use.
5. Add optional garnish of orange sections and/or strawberry slices.
6. If desired, serve on trimmed spinach leaves.