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  • Writer's pictureHeather

Chicken Tortellini Salad


Use leftover roast chicken (or rotisserie chicken from the deli) to make a delicious tortellini salad with a simple vinaigrette. Switch it up with your favourite veggies and cheese (feta would be great).

Prep Time: 10 min

Cook time: 10 min (+ 1 hr in the fridge)

Yield: 4 servings (main) or more if a side salad



  • 3/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 2 tsp fresh garlic, minced

  • 1 1/2 tsp salt

  • 1/4 tsp pepper


  • 2 cups roast/rotisserie chicken shredded or cut in bite-size pieces

  • salt & pepper to taste

  • 284 grams tortellini (cooked per package directions)

  • 2 cups loosely packed baby spinach

  • 1 cup grape tomatoes, halved

  • 1 cup red onion

  • 1 cup seedless cucumber, diced

  • 1/2 cup sliced black olives (or whole olives)

  • 1/4 cup bocconcini cheese (mini)

  • 1/4 cup loosely packed fresh basil leaves


  1. Prepare the dressing: combine all of the dressing ingredients in a large jar. Cover and shake until combined. Set aside.

  2. Season chicken with salt and pepper.

  3. In a large bowl, gently combine chicken, spinach, basil, tomatoes, cucumber, olives and tortellini. Add the cheese. Pour dressing over the salad and toss one more time.

  4. Cover and refrigerate salad until ready to serve.

This amazing recipe was written by Blair Lonegram. Find it on


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