Tortellini chicken salad

Ingredients

Stuffed totellini with ricotta and spinach (Cucina Aldi) 250 g

Chicken breast fillet (Hofmaier) 180 g

Paprika (Allgemein) 100 g

Fresh spinach leaves (Basis) 80 g

Cherry Tomaten (Edeka Stiegler) 140 g

Skyr nature (Arla) 80 g

Calabrian pesto (Aldi) 25 g

Preparation

1. 1

   Fry the chicken breast in the pan with the spices of your choice.

2. 2

   When the chicken is ready, add the spinach.

3. 3

   Prepare the tortellini according to the instructions.

4. 4

   Cut the vegetables.

5. 5

   Mix the skyr, pesto and herb salt together as a dressing.

6. 6

   Put everything in a bowl and enjoy.