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Chicken Tortellini Salad

(1)
  1 reviews
  • 10 min prep time
  • 3 hr 10 min total time
  • 8 ingredients
  • 6 servings
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Enjoy this chicken tortellini salad packed with artichoke, spinach leaves and sun-dried tomatoes - a flavorful dinner.

2
boneless skinless chicken breast halves, cut crosswise into thin strips
2
tablespoons purchased Caesar salad dressing
1
(9-oz.) pkg. uncooked refrigerated cheese tortellini
1/2
cup drained oil-packed sun-dried tomatoes, chopped
2
tablespoons capers, if desired
1
(6-oz.) jar marinated artichoke hearts, drained, halved
1/3
cup purchased Caesar salad dressing
2
cups torn spinach leaves

Steps

  • 1 Place chicken and 2 tablespoons salad dressing in small glass dish or resealable plastic bag; turn chicken to coat all sides. Cover dish or seal bag; refrigerate at least 1 hour.
  • 2 Meanwhile, cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
  • 3 Place chicken and salad dressing mixture in medium skillet. Cook chicken over medium-high heat until no longer pink and lightly browned; drain.
  • 4 In large bowl, combine chicken, tortellini, tomatoes, capers and artichoke hearts. Add 1/3 cup dressing; toss to coat. Refrigerate at least 2 hours to blend flavors. Just before serving, add spinach leaves; toss gently.
  • 1 Place chicken and 2 tablespoons salad dressing in small glass dish or resealable plastic bag; turn chicken to coat all sides. Cover dish or seal bag; refrigerate at least 1 hour.
  • 2 Meanwhile, cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
  • 3 Place chicken and salad dressing mixture in medium skillet. Cook chicken over medium-high heat until no longer pink and lightly browned; drain.
  • 4 In large bowl, combine chicken, tortellini, tomatoes, capers and artichoke hearts. Add 1/3 cup dressing; toss to coat. Refrigerate at least 2 hours to blend flavors. Just before serving, add spinach leaves; toss gently.

Expert Tips

Capers, the pickled flower bud of a bush that grows in the Mediterranean region, add a piquant note to this salad. For greatest impact, stir in the capers immediately before serving.

Spinach grows in sandy soil and tends to be gritty unless you buy it prewashed. Soak the leaves in a large bowl of cold water for at least 10 minutes, then lift them into a colander to drain, leaving the grit behind in the bowl. Rinse the bowl and repeat the soaking process until no trace of sand remains when you lift out the leaves.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
280
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
),
Cholesterol
50mg
50%;
Sodium
430mg
430%;
Total Carbohydrate
25g
25%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
25%;
Calcium
10%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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