Tuesday, April 17, 2012

Greek Roasted Chicken & Tortellini Salad


  • 1 roasted chicken, cut into bite-sized pieces
  • 1 16 oz. package fresh tri-colored cheese tortellini
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup coursely chopped fresh spinach
  • 1 jar of Kalamata olives, halved
  • 1 cup crumbled feta cheese
  • 1/2 cup slivered red onion


  1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
  2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. 
  3. Gently mix the spinach, feta cheese, olives, roasted chicken, and onion into the bowl with the pasta. Cover and chill at least 2 hours in the refrigerator before serving.

No comments:

Post a Comment