It means so much to me when people tell me how much they love my site (so to those of you who tell me that, thank you!) I ran into my friend, Adelaide, at my daughter’s recital a week or so ago, and she told me how she told her entire tennis team about me, and how they are all now subscribing and cooking from my blog. She even gave me an idea for a recipe that she and her good friend, Sissy Bice, had made. She showed me a photo on her phone that Sissy took of the finished dish. It seems I’m not only giving recipes and ideas, but I’m inspiring friends to be creative. I couldn’t wait to make this Tortellini, Chicken and Feta Salad for my family because these are all ingredients that they love. This recipe is so easy. Feel free to steam or blanch the asparagus and use feta or goat cheese. I love using rotisserie chicken as it makes dinner a snap. Thanks again to Adelaide and Sissy. Hope more of you will share ideas soon, Alison
Tortellini, Chicken and Feta Salad
1 bunch asparagus, trimmed
1 (9-ounce) package whole wheat tortellini
2 cups chopped, cooked chicken (1 rotisserie chicken)
1 (12-ounce) package mixed salad greens
1 cucumber, sliced
2 roma tomatoes, sliced
1/3 cup chopped fresh basil
1/3 cup reduced-fat crumbled feta cheese
1/4 teaspoon freshly ground pepper
Balsamic vinegar and olive oil
Pine nuts, toasted (optional)
1. Preheat oven to 350F. Place asparagus on a lightly greased baking sheet. Season with sea salt, if desired. Bake 6 to 8 minutes or until tender and crisp; refrigerate and set aside.
2. Cook tortellini according to package directions; drain and let cool.
3. Top lettuce with chicken, tortellini, cucumber, tomato, basil and feta. Drizzle with vinegar and oil and season with pepper to taste. Top with pine nuts, if desired.