Chicken Tortellini Salad
Just in time for your next quarantine lunch, brunch, or dinner...Chicken Tortellini Salad. This has been a family favorite for over 20 years. My friend Nicole first served it to me back in Memphis for a play date lunch and I have been making it ever since. I have changed it slightly over the years but the basics are the same. Chicken, tortellini, sun dried tomatoes, feta, artichokes, spinach....
Ingredients
Salad
4 chicken breasts cooked and pulled apart ( boiled, grilled, insta pot whatever works)
20 oz package cheese tortellini cooked and drained (refrigerator section)
1-2 cans/jars of artichoke hearts chopped
1 cup julienne sun dried tomatoes in oil
6-8 oz spinach
8 oz feta chopped or crumbled
Dressing
2 cloves garlic chopped
1 tsp oregano
2 tablespoons tomato paste
6 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and Pepper to taste (I am generous with salt and pepper)
Directions
Combine, cooked chicken, cooked tortellini, artichoke hearts, sun dried tomatoes, spinach, and feta in a large bowl. I actually use a large pasta pot so I can mix everything well. Whisk all of the dressing ingredients in a separate bowl except the olive oil. Once combined add the oil and whisk until combined. Add the dressing to the salad ingredients and mix until all the ingredients are coated. I am generous with all of the salad ingredients, for example if you like feta, add more! Refrigerate and enjoy.
This salad can be served for lunch, brunch, or dinner. It is great with crusty french bread, fruit, and a glass of white wine.
Hope you enjoy!
Tiffany
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