- 1 package (19 ounces) frozen cheese tortellini
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 celery ribs, thinly sliced
- 1 cup cubed cooked chicken breast
- 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1 cup fat-free ranch salad dressing
- Cook tortellini according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the beans, celery, chicken and bacon. Pour dressing over mixture and toss to coat. Refrigerate until serving. Yield: 9 servings.
Originally published as Tortellini Chicken Salad in Healthy Cooking August/September 2008, p21
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