Recipe of the Month: Chicken and Tortellini Salad

Submitted by Sharon Beatty, a Tatum Highlands Homeowner

This is a healthy, delicious salad made easy to prepare by using rotisserie chicken.

Dressing

¾ cup olive oil

¼ cup red wine vinegar

2 tsp minced garlic (about 2 cloves)

½ tsp salt

½ tsp pepper

Salad

2 cups rotisserie chicken, chopped

10 oz package of three-cheese tortellini

2 cups loosely packed baby spinach

1 cup red onion, diced

1 cup cherry or grape tomatoes, halved

1 cup seedless cucumber, diced

1 can (2.25 oz) sliced black olives, drained

¼ cup feta cheese, or shaved Parmesan cheese

¼ cup loosely packed fresh basil leaves, chopped

Preparation

Prepare the dressing. Combine 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 saucepan according to package instructions, then drain and cool.

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

Cover and refrigerate salad until ready to serve. Stir in basil just before serving. Sprinkle with Parmesan cheese if desired.

Makes 8 servings.

Note: Use remaining dressing to refresh after chilling, or for any leftover salad.