Tortellini Chicken Salad

A featured Wine Club recipe for Brutocao Cellars.
Tortellini Chicken Salad


This tortellini dish is uniquely served with chicken over a plate of greens and topped with vinaigrette. Try pairing it with the Brutocao 2006 Chardonnay.

Yield: 4 - 6
Prep Time: 12 Minutes
Cook Time: 45 Minutes


• 6 half Chicken breast
• 2 Tablespoons Olive Oil
• 2 cloves minced Garlic
• 9 oz. fresh Tortellini Pasta
• 3 stalks of Celery

For the Vinaigrette:
• ¾ cup Cider Vinegar
• ¼ cup Honey
• 2 Tablespoons Dijon mustard
• 1 Teaspoon dry mustard
• ¾ cup Olive Oil
• 1 chopped purple onion
• 1 seeded and chopped bell pepper
• ¼ lb. smoked Gruyere cheese, cubed
• ½ Teaspoon Salt


Place Chicken breast in a large pot and cover with cold water, Bring to boil. Reduce heat and simmer 20 minutes, or until cooked through. Let Chicken cool slightly in liquid. Remove meat from bones and cut into small strips.

Heat Olive Oil in skillet, ad Garlic and sauté until browned. Remove Garlic and set aside. Add Chicken and sauté 1 minute. Cook Tortellini in large pot according to directions on package. Drain and rinse in cold water.

Toss the Chicken, Garlic, Tortellini, Celery, Onion, Peppers, Gruyere, Salt and Black Pepper in a large bowl. Combine Vinaigrette ingredients in bowl, blend and pour over salad, toss well. Serve with baguette.