Thaw 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.- Whisk together ½ cup balsamic vinaigrette
and 1 tsp Dijon mustard. Set aside. - Grill ½ cup yellow pepper slices, chop.
- Cook 20 oz pkg cheese tortellini, drain.
Transfer to bowl and drizzle with ½ tbsp olive oil.
Let cool 10 minutes. - 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)