Balsamic Chicken, Spinach and Tomato Pasta Salad

  1. Tutorial card - Balsamic Chicken SaladThaw 16 oz ½” All White Cooked Diced Chicken (code 12000) and marinate with 1 cup balsamic vinaigrette for 2-3 hours. Reserve chicken and discard marinade.
  2. Whisk together ½ cup balsamic vinaigrette
    and
    1 tsp Dijon mustard. Set aside.
  3. Grill ½ cup yellow pepper slices, chop.
  4. Cook 20 oz pkg cheese tortellini, drain.
    Transfer to bowl and drizzle with
    ½ tbsp olive oil.
    Let cool 10 minutes.
  5. Toss chicken, balsamic mixture, peppers and tortellini together with:
    2 cups firmly packed fresh spinach,
    ½ cup fresh basil, chopped
    salt and pepper to taste
    1½ cups cherry tomatoes, halved

Serve! (6-8 servings)