TLN Quick Meals: Grilled Chicken Salad

This tremendous salad main dish was prepared for my family and me by our close friend Laurie O. from S. Windsor, CT.

It was so good that I asked if she would mind sharing the recipe with TLN readers. She happily obliged and I thank her for doing so.


1. Grilled Chicken Breasts (1/2 to 1 per person) - Marinated in Balsamic Vinaigrette Salad Dressing (at least 1 hour).

2. Tortellinis (1/2 cup per person) - Spinach & Ricotta are a house favorite.

3. Baby Spinach Leaves - Chopped up with with the help of scissors

4. Strawberries - Cut or Sliced

5. Cashews - Dry Roasted, Unsalted Halves or Pieces


While chicken is on the grill, cook tortellinis according to package directions. Put a generous amount of scissor-chopped spinach into individual salad bowls. When tortellinis are done, drain and rinse with cold water to cool them slightly. Add to salads. Use scissors to cut cooked chicken into bite-size pieces as well (makes prep go quicker!). Add to salads. Use scissors to cut your strawberries in quarters and add to salads. Sprinkle with cashews Add dressing. Goes FABULOUS with Brianna's Poppy Seed Dressing!

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