Tortellini, Chicken and Spinach Salad with Tomato-Balsamic Vinaigrette
- 2 medium cloves garlic, roughly chopped (about 2 teaspoons)
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 6 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 6 to 7 ounce bag baby spinach
- 9 ounces cheese tortellini, cooked and chilled
- 2 boneless skinless chicken breasts, grilled and sliced (or 2 cups cooked shredded chicken)
- 8 marinated artichoke hearts, sliced
- 8 marinated sun-dried tomatoes, sliced
- 6 ounces feta cheese (optional)
- Produce
- Artichoke hearts (8)
- Baby spinach (1 6 to 7 ounce bag)
- Garlic (2 medium cloves)
- Oregano, dried (1 teaspoon)
- Tomatoes, sun-dried (8)
- Meat
- Chicken breasts, boneless skinless (2)
- Canned Goods
- Tomato paste (1 tablespoon)
- Condiments
- Balsamic vinegar (6 tablespoons)
- Cooking & Baking
- Olive oil, extra virgin (1/2 cup)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Cheese tortellini, cooked and chilled (9 ounces)
- Dairy
- Feta cheese (6 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 18, 2012 (7 months ago).
43 people saved this recipe.
