Chicken & Tortellini Spinach Salad Recipe

Chicken & Tortellini Spinach Salad Recipe
Chicken & Tortellini Spinach Salad Recipe photo by Taste of Home
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Chicken & Tortellini Spinach Salad Recipe

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Not only is this attractive salad easy to make, but it is, delicious, light and filling as well.—Michelle Ashton, St. Johns, Arizona
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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 paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese. Yield: 9 servings.
Originally published as Chicken & Tortellini Spinach Salad in Diabetes Spring 2013 2013

Nutritional Facts

2 cups: 432 calories, 17g fat (6g saturated fat), 74mg cholesterol, 820mg sodium, 43g carbohydrate (12g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1-1/2 fat, 1 vegetable.

  • 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
  1. 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.
  2. For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese. Yield: 9 servings.
Originally published as Chicken & Tortellini Spinach Salad in Diabetes Spring 2013 2013

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