Tortellini, Chicken And Spinach Salad With Tomato-Balsamic Vinaigrette Recipe

• 2 medium cloves garlic, roughly chopped (about 2 teaspoons)
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 6 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 6 to 7 ounce bag baby spinach
• 9 ounces cheese tortellini, cooked and chilled
• 2 boneless skinless chicken breasts, grilled and sliced (or 2 cups cooked shredded chicken)
• 8 marinated artichoke hearts, sliced
• 8 marinated sun-dried tomatoes, sliced
• 6 ounces feta cheese (optional)

1. In a blender, combine the garlic, oregano, tomato paste and balsamic vinegar. Process until combined, then with the machine running, gradually add the olive oil to make an emulsion. Season with salt and pepper to taste.
2. Combine spinach, tortellini, grilled chicken, artichoke hearts, sun-dried tomatoes and feta. Dress to taste and toss to coat. Serve immediately.

garlic, oregano, tomato paste, balsamic vinegar, extra virgin olive oil, salt, baby spinach, cheese tortellini, chicken breasts, hearts, tomatoes, feta cheese

Taken from www.seriouseats.com/recipes/2012/07/tortellini-chicken-and-spinach-salad-with-tomato-balsamic-vinaigrette-recipe.html (may not work)