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Chicken & Tortellini Spinach Salad

 Chicken & Tortellini Spinach Salad
Not only is this attractive salad easy to make, but it is, delicious, light and filling as well.—Michelle Ashton, St. Johns, Arizona
9 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 2 packages (6 ounces each) fresh baby spinach
  • 1 package (22 ounces) frozen grilled chicken breast strips, cut into 1-inch pieces
  • 12 slices red onion, halved
  • 1 cup dried cranberries
  • 1 cup (4 ounces) crumbled feta cheese
  • BALSAMIC VINAIGRETTE:
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large saucepan, cook tortellini according to package directions.
  • Meanwhile, in a large bowl, combine the spinach, chicken, onion,
  • cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to
  • spinach mixture.
  • For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato

2 of 2

Chicken & Tortellini Spinach Salad (continued)

Directions (continued)

  • paste, garlic, oregano, salt and pepper. Pour over spinach mixture;
  • gently toss to coat. Sprinkle with Parmesan cheese.
  • Yield: 9 servings.
Nutritional Facts: 2 cups equals 432 calories, 17 g fat (6 g saturated fat), 74 mg cholesterol, 820 mg sodium, 43 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1-1/2 fat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.