Balsamic Dijon Vinaigrette:
4 Tablespoons fresh minced basil
2 teaspoons salt
1 teaspoon white pepper
1 cup olive oil
1/8 cup balsamic vinegar
6 Tablespoons Dijon mustard
32 ounces cheese filled tortellini
4 green peppers, sliced thin
4 red peppers, sliced thin
4 - 8 ounce chicken breasts
1 cup black olives
Vinaigrette: Mix fresh basil, salt, white pepper, balsamic vinegar, and Dijon mustard. Whip in olive oil. Chill for 1 hour.
Smoke chicken in smoker oven at 225° for 2 hours with hickory wood.
Cook tortellini and shock in ice water. Toss in salad oil and chill. Add peppers and olives. Slice smoked chicken and add to mixture. Toss with Balsamic Dijon Vinaigrette and serve on a bed of lettuce.
Place salad on bed of Boston Bibb lettuce, making sure olives are on top. Garnish with radish, sweet pickle, celery, and green onion.
Yield: 8 to 10 servings