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