Chicken tortellini salad

submitted by Shelley Lange
 from The Family Flavor

2 boneless, skinless chicken breasts
Extra virgin olive oil
Kosher salt and ground pepper for seasoning
1-9oz package fresh cheese tortellini (I use frozen)
1-10oz carton cherry tomatoes
2c baby spinach
1/4 c red onion - thinly sliced
1/2c prepared pesto
2tsp red wine vinegar (I use more -to taste)
1/3c extra virgin olive oil (I use less)

Preheat oven to 400. Set chicken breasts on a baking sheet. Rub a small amount of olive oil onto each one and season with salt and pepper. Roast for 25-30 minutes or until an inserted thermometer reaches 165. Allow to cool. Shred into bite size pieces and set aside.
In  a large pot of boiling salted water cook tortellini according to package directions. Drain and set aside to cool. In a small bowl combine pesto and red wine vinegar. While whisking slowly drizzle in olive oil.
In a large bowl combine chicken, tortellini, tomatoes, spinach, and red onion. Drizzle pesto vinaigrette over the top and toss well. Serve immediately or refrigerate and serve chilled.