1 lb. boneless chicken breast, cut in strips
2 cloves garlic, minced
2 tbsp. olive oil
1/3 c. purple onion
1 (8 oz.) pkg. tortellini with Parmesan
5 oz. Swiss cheese strips
2 tbsp. olive oil
1 1/2 c. Italian dressing
3 stalks celery, chopped
2 tbsp. Dijon mustard
1 med. red or green pepper
Bibb lettuce

Saute chicken and garlic in 2 tablespoons oil until tender. Drain and set aside. Cook tortellini according to directions. Drain well. Combine with 2 tablespoons oil in large bowl. Toss gently. Add other ingredients. Combine dressing and mustard in jar. Cover and shake. Pour over salad, toss and chill.