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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.1
  • Total Fat: 13.3 g
  • Cholesterol: 56.0 mg
  • Sodium: 933.6 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 20.0 g

View full nutritional breakdown of Mediterranean Chicken Tortellini Salad calories by ingredient
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Mediterranean Chicken Tortellini Salad

Submitted by: KITHKINCAID

Introduction

I came up with the idea for this salad by browsing through some of the great recipes for Memorial Day salads. Fresh ingredients really make this dish - and I love taking "meal" salads for lunch. I came up with the idea for this salad by browsing through some of the great recipes for Memorial Day salads. Fresh ingredients really make this dish - and I love taking "meal" salads for lunch.
Number of Servings: 6

Ingredients

    Salad
    2 chicken breasts, cooked and sliced into strips
    1 package Bertagni Porcini Mushroom tortellini, cooked
    10 asparagus spears, cooked & cut into chunks
    24 grape tomatoes, halved
    6 scallions, diced
    2 cloves garlic, minced
    1 jar Mancini roasted red peppers, sliced

    Dressing
    1/4 cup olive oil
    2 tbsp red wine vinegar
    2 tbsp balsamic vinegar
    1 tbsp honey
    2 tbsp chopped fresh basil
    1 tbsp parmesan cheese
    1 tsp dried oregano
    1 tsp dried rosemary
    1 tsp dried thyme
    1 tsp half salt
    1 tsp black pepper

    Topping
    1 package President fat free feta cheese

Directions

Combine salad ingredients. If chicken & tortellini need to be cooked, you can combine everything while hot as it will help marinate everything together. Make sure not to overcook the tortellini as it will continue to soak up the dressing as it cools.

Combine dressing ingredients and pour over warm salad. Toss and let marinate until cool. Refrigerate for at least 4 hours.

Before serving, top with feta cheese. Don't put feta into salad while it is warm, or leave in salad as it will pick up the colour from the dressing and it won't look as pretty & colourful!

Number of Servings: 6

Recipe submitted by SparkPeople user KITHKINCAID.






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