BALSAMIC CHICKEN TORTELLINI SALAD
Balsamic Chicken Tortellini Salad is a simple, Italian-inspired pasta salad full of chicken, veggies and a balsamic dressing. Delicious served warm or cold.
Provided by Carisa
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Cook the tortellini according to the package directions, drain and set aside in a large bowl.
- Combine Italian dressing, balsamic vinegar, honey, red pepper flakes and whisk together in a small bow, or shake in a sealed jar. Set aside,
- Meanwhile, melt the olive oil in a large frying pan over medium-high heat. Add sliced chicken breast, season with salt and pepper and cover. Cook for 2-3 minutes per side, or until browned and cooked through.
- Add 1/4 cup sauce to the chicken and bring to a boil. Simmer for a minute, turning the chicken to make sure it coats all sides. Add the chicken to the cooked tortellini and toss.
- Add chopped asparagus to the pan. Cook through for 3 minutes, stirring occasionally to prevent burning, and add the carrots. Cook until vegetables tender, but still a little crunchy!
- Add the cooked vegetables and the sliced grape tomatoes to the chicken and tortellini, then add the rest of the sauce to the pan. Simmer and cook down for just a minute or two until it thickens up. Gently toss with the pasta, chicken and veggies. Garnish with fresh basil, if desired, and serve immediately.
Nutrition Facts : Calories 474 kcal, Carbohydrate 54 g, Protein 32 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 84 mg, Sodium 999 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
CHICKEN TORTELLINI SALAD RECIPE
This pasta salad with chicken and fresh vegetables makes a quick and delicious summer dinner and an even better lunch for the next day. Get a jump on meal planning and prep this recipe a day in advance. Make and refrigerate the basil vinaigrette (shake it well before dressing the salad). Mix the tortellini, shredded rotisserie chicken, tomatoes, black-eyed peas, and corn in a large bowl; cover and refrigerate. When you are ready to serve the salad, dress the tortellini mixture with the dressing, stir in arugula, and top with toasted pecans. Get in the habit of toasting nuts every time you use them; toasting adds a depth of flavor and a wonderful aroma, as well as improving the texture of nuts so they stay crisp on top of salads or baked into breads and cookies. Toast several cups of nuts at one time, store in freezer-safe containers in the freezer, then pull out the amount you need when cooking. This salad recipe works well with whatever vegetables you have in your refrigerator or garden. Zucchini and yellow squash, bell peppers, heirloom tomatoes, and blanched snow peas are delicious dressed with the basil vinaigrette; just use your imagination. If arugula isn't available, use baby spinach leaves, instead. Keep a bottle of the basil vinaigrette in the refrigerator this summer and, along with dressing your favorite greens use it over grilled chicken and fish.
Provided by Pam Lolley
Categories Healthy and Light
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Whisk together balsamic vinegar, pepper, and 1/2 teaspoon of the kosher salt in a small bowl until combined. Gradually add olive oil in a slow, steady stream, whisking constantly until smooth. Stir in basil, and set aside.
- Gently toss together cooked tortellini, chicken, tomatoes, peas, corn, and remaining 1/4 teaspoon kosher salt in a large bowl. Gently stir in basil vinaigrette and fold in arugula. Sprinkle with pecans.
CHICKEN AND TORTELLINI SALAD
A simple Mediterranean-inspired Chicken and Tortellini Salad is the recipe of the season! This crowd-pleasing dish is a great make-ahead dinner, an easy contribution to your next potluck, and a packable solution for picnics or travel.
Provided by Blair Lonergan
Categories Lunch/Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Prepare the Vinaigrette: Combine all of the dressing ingredients in a large jar or measuring cup. Shake (or whisk) until completely combined. Set aside.
- Prepare the Chicken: Season chicken with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.
- The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
- When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
- Prepare the Tortellini: Cook the tortellini in a large saucepot according to package instructions. Drain.
- While the tortellini cooks, dice the chicken into bite-size pieces.
- Assemble the Salad: In a large bowl, gently combine diced chicken, cooked tortellini, spinach, onion, tomatoes, cucumbers, olives, and feta cheese. Pour about ¼ cup vinaigrette over the salad (or more, to taste). Reserve remaining vinaigrette.*
- Cover and refrigerate salad until ready to serve. You can prepare this dish up to 1 day in advance. Stir in the chopped fresh basil just before serving.
Nutrition Facts : ServingSize 1 cup, Calories 260.6 kcal, Carbohydrate 18.3 g, Protein 19.6 g, Fat 12.3 g, SaturatedFat 2.4 g, Cholesterol 46.8 mg, Sodium 331.2 mg, Fiber 2.4 g, Sugar 1 g
CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING
When I moved to Oklahoma, I discovered a pizza called "chicken bacon ranch" and this pasta salad is a nod to the flavors in the pizza. If desired, marinate chicken in ranch dressing, and grill chicken to bump up the flavor.
Provided by thedailygourmet
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
- Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
- Toss to combine. Season with salt and pepper if desired.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 31.5 g, Cholesterol 104.5 mg, Fat 29.7 g, Fiber 1.8 g, Protein 33.1 g, SaturatedFat 9.9 g, Sodium 881.1 mg, Sugar 2.6 g
CHICKEN AND TORTELLINI SALAD
Enjoy this cheesy chicken and pasta salad - perfect for a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Cook tortellini as directed on package. Meanwhile, in container with tight-fitting lid, shake wine, tarragon, oil, lemon juice, sugar, salt and pepper until well mixed. Drain tortellini; rinse with cold water. In large bowl, combine tortellini and chicken. Add dressing and toss to coat. Cover and refrigerate at least 2 hours or overnight.
- Just before serving, add greens and bell pepper to tortellini mixture; toss to combine.
Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 1 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 serving, Sodium 730 mg, Sugar 2 g, TransFat 0 g
TORTELLINI CHICKEN SALAD
You can substitute any type of cheese tortellini. Since this salad needs to chill, plan ahead.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat. , Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.
Nutrition Facts : Calories 396 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 1024mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
TORTELLINI & CHICKEN CAESAR SALAD
My family loved this pasta salad right from the start, so these days I serve it a lot. When grilling season hits, I grill the chicken as a special treat. -Lee Reese, Rolla, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Drain; rinse with cold water., Meanwhile, in a small bowl, combine chicken, onion, oil, garlic, salt and pepper; toss to coat. Heat a large skillet over medium-high heat. Add chicken mixture; cook and stir 4-6 minutes or until chicken is no longer pink. Remove from heat., In a large bowl, combine salad mix, tomatoes, olives, tortellini and chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with cheese and bacon. Serve immediately.
Nutrition Facts : Calories 601 calories, Fat 34g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1539mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 33g protein.
GRILLED CHICKEN AND TORTELLINI SALAD
Make and share this Grilled Chicken and Tortellini Salad recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a ziplock bag, pour entire bottle of Italian dressing over the chicken and marinate in the refrigerator overnight. Turn the bag several times.
- Drain the chicken and discard marinade. Grill for 15 to 20 minutes or until chicken is thoroughly cooked and no pink remains. Remove from grill and cut into bite-size pieces.
- While chicken is grilling, heat water and cook tortellini until tender but still firm ~ about 8 to 10 minutes. If using frozen, cook according to package directions.
- Drain. Rinse with cold water and drain thoroughly.
- In a large salad bowl, combine mayo, eggs, red pepper, tomatoes, salt and pepper, chicken, and tortellini and mix until well combined. Add additional mayo if necessary to reach desired consistency.
CHICKEN AND TORTELLINI SALAD
Children and adults love this simple-to-make Spring dinner salad. I made several changes to the original recipe which was printed in Bon Appetit (May, 1983).
Provided by ellie_
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
- Mix mayonnaise, Parmesan and orange juice in small bowl.
- Pour dressing over salad and toss.
- Refrigerate until ready to use.
- Add optional garnish of orange sections and/or strawberry slices.
- If desired, serve on trimmed spinach leaves.
Nutrition Facts : Calories 894.9, Fat 32.8, SaturatedFat 10.8, Cholesterol 138.9, Sodium 941.8, Carbohydrate 105.7, Fiber 8.4, Sugar 32.7, Protein 49.2
TORTELLINI CHICKEN SALAD
Take plain cheese tortellini to a new level with this Tortellini Chicken Salad recipe. With olives, artichoke hearts, Italian dressing and more, this Tortellini Chicken Salad is bursting with flavor.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine pasta, chicken, chickpeas, artichokes, onions and olives.
- Prepare dressing mix as directed on envelope. Add garlic and black pepper; mix well. Pour half over pasta mixture; mix lightly. Refrigerate 1 hour.
- Add roasted peppers and remaining dressing mixture to pasta salad just before serving; mix lightly. Sprinkle with basil.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 21 g
GRILLED CHICKEN AND TORTELLINI SALAD
The ingredients in this recipe combine to make one fabulous summer dish. With the grilled chicken and tortellini, it's hearty enough to be a light summer dinner. The frozen tortellini adds just enough cheese to the salad. Sun-dried tomatoes and Italian dressing give the salad a ton of flavor. It's a universal meal everyone will...
Provided by Peggy O'Brien
Categories Pasta
Time 50m
Number Of Ingredients 13
Steps:
- 1. Marinade chicken in herb mix in a Ziploc bag. Add the olive oil, balsamic vinegar, and water. Marinate for at least 1 hour.
- 2. Grill chicken, turning every 2 minutes for a total of 12 minutes.
- 3. Boil tortellini pasta per instructions, add a small amount of olive oil to water and boil approx 7 minutes - drain well.
- 4. Toss a small amount of olive oil in pasta to prevent sticking.
- 5. Cut julienned strips of sun-dried tomatoes into smaller pieces.
- 6. Toast the pine nuts. Place pine nuts in a pan in a single layer over medium heat. Constantly stir until fragrant and golden brown (about 7-8 minutes). Quickly transfer to a plate so they don't burn.
- 7. Add pesto, sun-dried tomatoes, and toasted pine nuts to the tortellini.
- 8. And add zesty Italian salad dressing.
- 9. Add shaved Parmesan cheese.
- 10. You can also season salt and pepper to taste. Stir together.
- 11. Cut grilled chicken into bite-size strips.
- 12. Add grilled chicken to the pasta salad prior to serving.
- 13. Cut basil leaves into ribbons. First, roll the basil.
- 14. Then cut into ribbons. Basil is for garnish and adds additional flavor.
GREEK CHICKEN TORTELLINI SALAD
Take all the credit for this Greek-inspired salad. No need to tell anyone you used ready-made cheese tortellini and rotisserie chicken!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 5 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well.
- Mix yogurt, dressing, lemon zest and juice until blended.
- Place pasta in large bowl. Add chicken, olives and yogurt mixture; mix lightly. Refrigerate several hours or until chilled.
- Add tomatoes and parsley; mix lightly.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 17 g
CHEESE TORTELLINI SALAD
This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing.
Provided by DevDrew
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
- Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
Nutrition Facts : Calories 641 calories, Carbohydrate 52.4 g, Cholesterol 89.9 mg, Fat 36.8 g, Fiber 4.7 g, Protein 28.3 g, SaturatedFat 14 g, Sodium 2047.5 mg, Sugar 4.9 g
CHEESY CHICKEN TORTELLINI
What's not to love when you combine tortellini, chicken, and broccoli in a flavorful sauce made with chicken broth, milk, cream cheese, and Parmesan cheese? This dinner is a true kid-pleaser!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until no longer pink; remove from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon olive oil; add broccoli. Cook and stir over medium heat about 3 minutes or until broccoli is bright green. Add garlic to skillet; cook about 30 seconds or until fragrant.
- Add chicken broth and tortellini. Heat to simmering; cook 3 minutes. Stir in milk, cream cheese, salt and pepper. Cook over medium heat 3 to 5 minutes, stirring occasionally, until cream cheese is melted; stir in Parmesan cheese.
- Add chicken back to skillet; cook 1 to 2 minutes or until heated through. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g
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