Chicken and Tortellini Salad

I saw this in a Southern Living magazine and it looked intriguing.  

I mean seriously…..chicken, and tortellini?   You can’t go wrong.

….and I didn’t.  It was good.  Very good, except for the flat leaf parsley.   Very attractive in the salad, and perhaps I’m just becoming a little old lady, but the texture of the parsley was a little difficult to eat.  

I’m thinking next time I’ll cut the amount of parsley down…..and perhaps add in some salad greens such as arugula or romaine.

Try it for yourself and see what you think….

2 (8 oz.) packages refrigerated cheese-filled tortellini
½ cup olive oil
½ cup grated parmesan cheese
¼ cup fresh lemon juice
2 garlic cloves
1 tsp. Worcestershire sauce
2 cups chopped cooked chicken
1 cup frozen sweet peas, thawed
½ cup thinly sliced green onions
½ cup chopped fresh flat-leaf parsley
Salt and pepper to taste

Prepare tortellini according to package directions.  

Process olive oil and next 4 ingredients in a blender until smooth. 

Toss olive oil mixture with tortellini, chicken, and next 3 ingredients.  

Add salt and pepper to taste.

12 to 15 appetizer servings.