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Zesty Italian Chicken Salad
This recipe was first created for a family picnic using leftover chicken. It's hearty enough to serve as a main course and is often requested when planning various potlucks.  I often end up bringing less than expected because my husband likes to eat it warm, just after it's made.
Ingredients:

5 split boneless skinless chicken breasts halves
1 cup Italian salad dressing
1/8 cup soy sauce
1/4 cup honey
12 ounce package frozen or fresh cheese tortellini, cooked according to package directions
1 cup reconstituted and chopped sun-dried tomatoes (I use kitchen scissors)
2 4-ounce jars marinated artichoke hearts (drained well and cut into 1/2 inch pieces)
1 package GOOD SEASONS Zesty Italian Salad dressing made according to package directions with COLAVITA Extra Virgin Olive Oil and Balsamic Vinegar


Preparation:

In a small bowl, combine the Italian salad dressing, soy sauce and honey.  Place the chicken in a zip-top bag, pour marinade over;  marinate in the refrigerator for at least an hour. Remove chicken from bag, discarding remaining marinade; grill until juices run clear. Cut into 1 inch chunks.

In a large bowl, combine the tortellini with the chicken, sun-dried tomatoes, artichoke hearts, and dressing.  Toss well. Salad maybe served warm or cold. Serves 8 - 10 as a side
Per Serving: 391 Calories (33.3% from fat); 15g Fat (3g Sat, 12g Mono, 1g Poly); 35g Protein; 31g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 929mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrate