Greek Chicken
Tortellini Salad
4 oz.
Refrigerated cheese tortellini, uncooked
¼ cup plain
nonfat Greek yogurt
¼ cup Greek
vinaigrette dressing
¼ teaspoon
lemon zest
1 tablespoon
lemon juice
2 cups shredded
rotisserie chicken
½ cup kalamata
olives
1 cup grape
tomatoes, halved
¼ cup chopped
fresh parsley
Cook pasta as
directed on package, omitting salt. Rinse with cold water and drain
well. Mix yogurt, dressing, lemon zest and juice until blended. Place
pasta in a large bowl, mix lightly with chicken, olives and yogurt
mixture; refrigerate several hours or until chilled. Add tomatoes and
parsley and mix lightly just before serving.
