Chicken Tortellini Salad

Enjoy this chicken tortellini salad packed with artichoke, spinach leaves and sun-dried tomatoes - a flavorful dinner.

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Servings 6

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ingredients 8
Prep Time 10 min
Total Time 3 hr 10 min

Ingredients

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

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Directions

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

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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.