Popeyes Blt Tortellini Salad Recipes

BLT PICNIC SALAD

BLT Picnic Salad image

All the flavors of a classic BLT, but with a portable, picnic-friendly twist. Whether you're serving this salad at a picnic, or for an easy weeknight dinner, it's sure to be an instant classic that everyone will love.

Provided by Valerie Bertinelli

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

10 slices thick-cut bacon
1/2 pound ciabatta bread, cut or torn into bite-sized pieces
1 pound multi-colored heirloom tomatoes, cut into bite-sized wedges
1/2 head iceberg lettuce, roughly chopped (about 5 cups)
2 1/2 ounces baby arugula, roughly chopped
1/4 cup chopped fresh chives
2 tablespoon chopped fresh dill
1/4 cup mayonnaise
1 teaspoon lemon zest
3 tablespoons lemon juice
3 tablespoons vegetable oil
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.

5-INGREDIENT TORTELLINI SALAD

5-Ingredient Tortellini Salad image

Sometimes simple things are the best. There are just 5 ingredients in this pasta salad and hardly any work! Tortellini, olives, sun-dried tomatoes, pesto sauce, and some mayonnaise for creaminess. This can be served hot or cold.

Provided by trooworld

Time 1h15m

Yield 4

Number Of Ingredients 5

Ingredients

1 (8 ounce) package spinach tortellini
½ cup pesto sauce
3 tablespoons mayonnaise
1 (2 ounce) can sliced black olives
6 piece (blank)s julienned sun-dried tomatoes

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. Drain and rinse under cold water.
Combine tortellini with pesto, mayonnaise, olives, and sun-dried tomatoes. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 16.6 g, Cholesterol 87.4 mg, Fat 28.2 g, Fiber 2.2 g, Protein 11.6 g, SaturatedFat 6.8 g, Sodium 598.8 mg, Sugar 1.2 g

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing image

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

Ingredients

1 (9 ounce) package refrigerated cheese tortellini
¼ cup ranch dressing
1 tablespoon milk
8 ounces cubed, cooked chicken
2 ½ ounces fresh mozzarella, diced
⅓ cup chopped cooked bacon
2 tablespoons chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper to taste (optional)

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 BLT TORTELLINI SALAD

Chicken BLT Tortellini Salad image

This is from www.americanbeauty.com. Haven't tried it yet, but hope to very soon. If you decide to try it, let me know what you think!

Provided by pinkie

Categories Chicken Breast

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) package cheese tortellini
2 cups fully cooked chicken breasts
1 cup grape tomatoes, sliced lengthwise
1 cup shredded sharp cheddar cheese
3 slices cooked bacon, chopped
3/4 cup ranch salad dressing
1/4 cup Italian salad dressing
lettuce leaf (optional)

Steps:

Cook pasta according to package directions; drain.
In large bowl, stir together cooked pasta and remaining ingredients.
Serve immediately on lettuce leaves.

Nutrition Facts : Calories 296.4, Fat 21.8, SaturatedFat 6.5, Cholesterol 36.1, Sodium 593, Carbohydrate 16.2, Fiber 0.8, Sugar 1.8, Protein 8.9

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