How is it Monday already?!?! This weekend, in particular, went by way to quickly. I got a lot of cleaning done, which is always a plus and sometimes hard to fit into the schedule so I’m thankful for that. But couldn’t I have just one more day?? I still say we should have three day weekends all the time.
Three day weekends and tortellini. That sounds like a great plan!! Especially in this Greek chicken and tortellini salad.
You may be wondering why there are two bowls there, looking a little different. Well, you see…J loves olives. I…do not. So, anytime I make a Greek salad or dish that involves olives, I pull some out for myself before adding the olives in. That is what you see here. A big ol’ bowl with olives and a little bowl without. The things I do for him. That’s love y’all.
Anywho, whether you like olives or not, this dish is easy to make and to adapt to your tastes. I used some leftover chicken from the Brie & Blackberry Chicken Sammiches and it was divine!! And of course the vinaigrette really makes the dish…red wine vinegar, what whaaat?!?!
This pasta salad is quick to throw together and holds up well in the fridge for several days. And it’s great cold so no need to heat up before eating…woot! I’d even venture to say that this would be great to take hiking or on a picnic. I do believe that’s what I’ll do with it next. Now to decide where to go!
Greek Chicken & Tortellini Salad
Adapted from Two Peas and Their Pod
Ingredients
- 2 chicken breasts
- Salt and pepper, to taste
- 2 tsp Herbes de Provence
- 1 pkg refrigerated cheese tortellini (20 oz)
- 1 1/2 cups grape tomatoes, cut in half
- 1 large cucumber, peeled and cut into half moons
- 1 cup black olives, pits removed
- 3/4 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Preparation
- Heat a large skillet or grill pan over medium-high heat and spray with cooking spray. Season chicken breasts with salt, pepper, and Herbes de Provence and cook 4-5 minutes per side or until cooked through. Remove to a cutting board and allow to rest for about 5 minutes before cutting into bite-sized pieces.
- Meanwhile, cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
- Place the chicken, tortellini, tomatoes, cucumber, olives, and feta cheese in a large bowl and stir to mix.
- In a separate, smaller bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Can be served still warm or refrigerated and served cold.
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