Tortellini Salad with Chicken and Snap Peas

I love salads! Since today marks the unofficial beginning of summer, the season of salad suppers, I thought I’d post my newest recipe. This is a “Tanya Original.” It’s light, but filling. Makes a great meal in itself. Even Rick said so. Bonus: it offers a great way to use leftover chicken. Hope you like it!

Tortellini Salad with Chicken and Snap Peas

• 1 pkg refrigerated Mozzarella & Herb Tortellini
• 1 large, boneless chicken breast (or 1 ½ c cooked chicken, diced)
• 2 t olive oil
• 1 c cherry tomatoes, halved
• 1 large cucumber, peeled and diced
• 1 c sugar snap peas
• ½ cup carrots, sliced
• ¼ c Creamy Caesar dressing, more or less to your preference
• ¼ t garlic salt
• Crispy Onions

Cook tortellini as directed. Drain, then rinse with cold water.

While the tortellini is cooking, sauté chicken in olive oil until cooked through. Season as desired. (I used a dash of All Season on each side.) Cut into ½” bite-sized pieces.

Combine cooked chicken and tortellini with next six ingredients in serving bowl. Mix well. Top with a light sprinkling of crispy onion pieces. ENJOY!

Serves 2-4.

Happy Memorial Day, all!