Tortellini, Chicken and Spinach Salad with Tomato-Balsamic Vinaigrette Recipe

Serves: 4 Save

Ingredients (14)

  • For the 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
  • For the Salad:
  • 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)

Directions

Learn how to make this recipe at Serious Eats