Tortellini chicken salad

Ingredients

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

Chicken breast fillet (Hofmaier) 180 Portion

Paprika (Allgemein) 100 Portion

Fresh spinach leaves (Basis) 80 Portion

Cherry Tomaten (Edeka Stiegler) 140 packet

Skyr nature (Arla) 80 Tablespoon

Pesto Calabrese (Aldi) 25 Glas

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.