Recipe and photo courtesy of Blair Lonergran (theseasonedmom.com)

Chicken and Tortellini Salad

---

dressing

• ¾ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 2 tsp fresh garlic, minced
• ½ tsp salt
• ⅛ tsp pepper

• 2 cups rotisserie chicken breast, cut into bite-size pieces
• Salt and pepper, to taste
• 10 oz fresh three-cheese tortellini
• 2 cups loosely packed baby spinach
• 1 cup red onion, diced
• 1 cup grape or cherry tomatoes, halved
• 1 cup seedless cucumber, diced
• 1 can (2.25 oz) sliced black olives, drained
• ¼ cup feta cheese
• ¼ cup loosely packed fresh basil leaves, chopped

---

Prepare the dressing: Combine all of the dressing ingredients in a large jar (or measuring cup). Cover and shake (or whisk) until completely combined. Set aside.

Season chicken with salt and pepper.

Cook the tortellini in a large saucepot according to package instructions, then drain.

In a large bowl, gently combine chicken, tortellini, spinach, onion, tomatoes, cucumber, olives and feta cheese. Pour about ¼ cup dressing (or more, to taste) over the salad. Reserve remaining dressing.

Cover and refrigerate salad until ready to serve. Stir in basil just before serving. Makes 8 (1-cup) servings.

Note: Use remaining dressing to refresh any leftover salad.