Chicken and Tortellini Salad with Pesto Vinaigrette
Submitted By: Rookie-Cookie
Ingredients:
1 rotisserie chicken, shredded and picked free of bones and skin, about 4 cups of chicken
1 9 oz. package Buitoni fresh cheese tortellini
½ red onion, thinly sliced
1 pint cherry tomatoes, quartered
1 8 oz. package white mushrooms, stems removed and thinly sliced
A few handfuls fresh baby spinach
Kosher salt and ground pepper
1/2 cup fresh or prepared pesto
2 Tbsp white wine vinegar
¼ - ½ cup extra virgin olive oil
Directions:
In a pot of boiling salted water, cook tortellini according to package directions. Drain and set aside. Let cool.z
In a large bowl combine, chicken, red onion, cherry tomatoes, mushrooms and spinach. Season with salt and pepper. In a separate bowl, combine pesto and white wine vinegar. Whisk in olive oil, until a thin consistency is achieved. z
Add the tortellini to the chicken mixture. Stir well to combine. Add pesto vinaigrette. Serve at room temperature or cold.
