Balsamic Chicken, Spinach and Tomato Pasta Salad

  1. Tutorial card - Balsamic Chicken Salad

    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.

  2. Whisk together ½ cup balsamic vinaigrette
    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)