Ingredients

The following ingredients have 1 Servings
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons minced fresh garlic
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 lb. boneless, skinless chicken breast tenderloins
  • 1 tablespoon extra virgin olive oil
  • 1 (9 or 10 ounce) package fresh three cheese tortellini pasta
  • 2 cups loosely packed baby spinach
  • 1 cup diced red onion
  • 1 cup halved grape or cherry tomatoes
  • 1 cup diced seedless cucumber
  • 1 (2.25 ounce) can sliced black olives, drained
  • ¼ cup crumbled feta cheese
  • ¼ cup loosely packed fresh basil leaves, chopped

Instruction

  • Prepare the Vinaigrette: Combine all of the dressing ingredients in a large jar or measuring cup. Shake (or whisk) until completely combined. Set aside.
  • Prepare the Chicken: Season chicken with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.
  • The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
  • When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
  • Prepare the Tortellini: Cook the tortellini in a large saucepot according to package instructions. Drain.
  • While the tortellini cooks, dice the chicken into bite-size pieces.
  • Assemble the Salad: In a large bowl, gently combine diced chicken, cooked tortellini, spinach, onion, tomatoes, cucumbers, olives, and feta cheese. Pour about ¼ cup vinaigrette over the salad (or more, to taste). Reserve remaining vinaigrette.*
  • Cover and refrigerate salad until ready to serve. You can prepare this dish up to 1 day in advance. Stir in the chopped fresh basil just before serving.