Ingredients
3/4 cup balsamic vinaigrette dressing
2 Tbs. Honey mustard
2 Cups of cooked shredded or chopped chicken
1/2 lb. green beans trimmed and cut into 2" pieces.
10 oz cheese tortellini
1/2 cup minced red onion
2 cups grape tomatoes cut in half
1 cup Havarti cheese cubes
1/2 cup chopped fresh basil
Preparation
Combine salad dressing with mustard; add chicken, mix and set aside or for Cornell version simply heat some leftover marinade and stir in pulled chicken.
Boil beans for 3 min and add tortellini for another 4-5 min. Drain well.
Combine everything, stir gently and serve immediately.
