Miniature Ravioli & Chicken Salad With Poppy Seed Dressing

“Great reviews every time I make this. A nice change from the standard pasta salads. There are many renditions to this salad. There's really no way of messy it up. I like the miniature ravioli's (preferably fresh) but others have used tortellini's & rotini also. Give it a try. I think you'll love it.”
READY IN:
20mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 2 (8 ounce) packages ravioli, can substitute boxed but fresh is so much better (Ravioletti)
  • 12 red pepper (chopped)
  • 4 ounces pine nuts (substitute slithered almonds)
  • 4 ounces sharp cheddar cheese (cut in small chunks or strips)
  • 8 ounces grilled chicken (cut in chunks or strips)
  • 14 cup craisins (optional)
  • 10 ounces poppy seed dressing (to taste)

Directions

  1. Cook mini ravioletti to package directions. Throw in freezer for 10 minutes to chill.
  2. In the mean time cut up veggies, cheese & chicken. (please no canned chicken).
  3. Add cut up veggies, cheese, chicken & pine nuts to mini ravioli's.
  4. Add Poppy Seed Dressing little by little to the desired amount.
  5. If you like things real sweet add the craisins.
  6. Toss, refrigerate & check again in 2 hours Add more dressing if needed.
  7. Always better made a day in advance but 3 to 4 hours works too.

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