Tortelloni Chicken Salad Recipes

TORTELLINI CHICKEN SALAD

Tortellini Chicken Salad image

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

Ingredients

2 packages (9 ounces each) refrigerated tricolor cheese tortellini
4 cups cubed cooked chicken breast
1 can (6 ounces) pitted ripe olives, drained and halved
2 medium tomatoes, chopped
1 cup cubed part-skim mozzarella cheese
1/3 cup minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 cup balsamic vinaigrette
1/2 cup shredded Parmesan cheese

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.

CHICKEN AND TORTELLINI SALAD

Chicken and Tortellini Salad image

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

Ingredients

¾ cup extra virgin olive oil
¼ cup red wine vinegar
2 teaspoons minced fresh garlic
½ teaspoon salt
1/8 teaspoon pepper
1 lb. boneless, skinless chicken breast tenderloins
1 tablespoon extra virgin olive oil
1 (9 or 10 ounce) package fresh three cheese tortellini pasta
2 cups loosely packed baby spinach
1 cup diced red onion
1 cup halved grape or cherry tomatoes
1 cup diced seedless cucumber
1 (2.25 ounce) can sliced black olives, drained
¼ cup crumbled feta cheese
¼ cup loosely packed fresh basil leaves, chopped

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

CHICKEN TORTELLINI SALAD RECIPE

Chicken Tortellini Salad Recipe image

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

Ingredients

1/4 cup white balsamic vinegar
1/8 teaspoon black pepper
3/4 teaspoon kosher salt, divided
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 (9-oz.) pkg. refrigerated cheese-filled tortellini, cooked according to pkg. directions, rinsed in cool water, and drained
2 cups shredded rotisserie chicken
1 cup halved cherry tomatoes
1/2 cup drained and rinsed black-eyed peas (from 1 [15 1/2-oz.] can)
1/2 cup fresh corn kernels (from 1 ear)
1 cup baby arugula
3 tablespoons chopped toasted pecans

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 TORTELLINI SALAD

Chicken Tortellini Salad image

This is one of the many dishes we offer at the salad bar in the restaurant where I work-it seems to disappear before our eyes!

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

8 ounces Tortellini, cooked, drained and cooled
1 cup cubed cooked chicken
3/4 cup frozen peas, thawed
1/2 cup mayonnaise
1/2 cup diced part-skim mozzarella cheese
1/2 cup Parmesan ranch salad dressing
2 tablespoons minced green onions
2 tablespoons finely chopped sweet red pepper
1 tablespoon minced fresh parsley

Steps:

Combine all ingredient in a large bowl. Refrigerate until ready to serve.

Nutrition Facts : Calories 493 calories, Fat 36g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 703mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.

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

LAYERED TORTELLINI PESTO CHICKEN SALAD

Layered Tortellini Pesto Chicken Salad image

Loads of flavor in seven lovely layers!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 2h40m

Yield 8

Number Of Ingredients 10

Ingredients

1 package (9 oz) refrigerated cheese-filled tortellini
1 cup frozen sweet peas (from 1-lb bag)
5 cups torn romaine lettuce
1 1/2 cups julienne (matchstick-cut) carrots
2 cups chopped or strips grilled chicken
1 medium red bell pepper, cut into strips
1/2 cup reduced-fat mayonnaise or salad dressing
1/2 cup basil pesto
1/4 cup buttermilk
2 tablespoons chopped fresh parsley or basil leaves

Steps:

Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

Nutrition Facts : Calories 330, Carbohydrate 24 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g

CHICKEN AND TORTELLINI SALAD

Chicken and Tortellini Salad image

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

Ingredients

1 lb chicken breast, cooked and cut up in bite-size pieces
2 cups green seedless grapes
1 cup snow peas, trimmed and cut into pieces
12 -15 spinach leaves, stems trimmed and torn into pieces
1 stalk celery, cut diagonally into small pieces
1 lb frozen cheese-filled egg tortellini, cooked and drained according to package directions
1 (6 ounce) jar marinated artichoke hearts, drained
1 cucumber, sliced
1 -2 kiwi fruit, peeled and sliced
1/2 cup raisins
1 green onion, sliced
1/2 cup mayonnaise or 1/2 cup Miracle Whip
1/2 cup grated parmesan cheese
1/3 cup orange juice
tangerines, sections (optional) or sliced strawberry, for garnish (optional)

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

Tortellini Chicken Salad image

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

Ingredients

2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed
2 cans (14 oz. each) artichoke hearts, drained, quartered
1 red onion, cut into thin slices
2 Tbsp. drained pitted black olives, cut in half
2 Tbsp. drained pimento-stuffed green olives, cut in half
1 env. (0.7 oz.) GOOD SEASONS Zesty Italian Dressing Mix
4 cloves garlic, minced
1/4 tsp. ground black pepper
1 jar (12 oz.) roasted red peppers, drained, cut into thin strips
1/4 cup thinly sliced fresh basil

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

CHICKEN AND TORTELLINI SALAD

Chicken and Tortellini Salad image

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

Ingredients

1 package (7 oz) dried cheese-filled tortellini
1/3 cup chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cut-up cooked chicken or turkey
3 cups bite-size pieces mixed greens
1 small bell pepper (any color), cut into 1/2-inch squares

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

GREEK CHICKEN TORTELLINI SALAD

Greek Chicken Tortellini Salad image

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

Ingredients

4 oz. (1/2 of 8-oz. pkg.) refrigerated cheese tortellini, uncooked
1/4 cup plain nonfat Greek-style yogurt
1/4 cup KRAFT Greek Vinaigrette Dressing
1/4 tsp. zest and 1 Tbsp. juice from 1 lemon
2 cups shredded rotisserie chicken
1/2 cup Kalamata olives
1 cup grape tomato es, halved
1/4 cup chopped fresh parsley

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

TORTELLINI CHICKEN SALAD WITH SUN-DRIED TOMATOES

Tortellini Chicken Salad With Sun-Dried Tomatoes image

I got this recipe from a friend after enjoying this delicious salad at her home. I usually don't care for spinach but ate three helpings of this salad it was so good! The dressing is to die for! You could also make this with other types of pasta. As with any recipe, feel free to add more or less of the salad ingredients, according to your preferences.

Provided by Kater

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces cheese-filled tortellini, cooked according to directions & cooled
8 ounces grilled chicken, cooled & cubed
1 (14 ounce) can quartered marinated artichoke hearts
3 -4 ounces fresh spinach, torn into pieces
1/2 cup sun-dried tomato packed in oil, chopped
4 -6 ounces feta cheese
1/4 red onion, thinly sliced
2 garlic cloves
2 teaspoons dried oregano
2 tablespoons tomato paste
3/4 cup balsamic vinegar
1 cup olive oil
salt & pepper, to taste

Steps:

In serving bowl, combine pasta, chicken, artichokes, spinach, tomatoes, feta and onions.
To make vinaigrette, puree the garlic, oregano, tomato paste, vinegar and salt & pepper in a food processor or blender.
While processing, drizzle in olive oil to make a smooth emulsion.
Toss enough dressing with salad to coat and stir to combine.
May serve immediately or refrigerate.

Nutrition Facts : Calories 922.2, Fat 68.8, SaturatedFat 14.9, Cholesterol 98.8, Sodium 787.5, Carbohydrate 46.1, Fiber 8.5, Sugar 4.2, Protein 34.9

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TORTELLINI CHICKEN SALAD

You can substitute any type of cheese tortellini. Since this salad needs to chill, plan ahead.

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.

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CHICKEN TORTELLINI SALAD

This is one of the many dishes we offer at the salad bar in the restaurant where I work-it seems to disappear before our eyes!

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.

LAYERED TORTELLINI PESTO CHICKEN SALAD

Loads of flavor in seven lovely layers!

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).

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.

CHICKEN AND TORTELLINI SALAD

Enjoy this cheesy chicken and pasta salad - perfect for a hearty dinner.

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!

TORTELLINI CHICKEN SALAD WITH SUN-DRIED TOMATOES

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