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
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.
SESAME CHICKEN TORTELLINI SALAD
Steps:
- Cook the chicken breasts by air-frying, grilling, sautéing or poaching. (To poach, bring a saucepan of water to a boil. Season generously with salt and then add the chicken breasts. Let the pot return to the boil and then cover and turn off the heat. Let the chicken sit in the water for 20 minutes and then remove, transfer to a cutting board and let them cool.)
- Bring a large stockpot of salted water to the boil. Add the tortellini and cook for 1 minute. Add the snow peas to the pot with the tortellini and boil for an additional 2 minutes. Drain the tortellini and snow peas together, rinse with cold water and transfer to a large bowl.
- Cut the cooled chicken up into ½-inch cubes. Cut the pepper into 1- to 2-inch pieces.
- Make the sesame ginger dressing by whisking the sugar, rice wine vinegar, soy sauce and fresh ginger together. While whisking, drizzle in the sesame and vegetable oils until the dressing thickens slightly.
- Add the chicken, peppers and water chestnuts to the tortellini and snow peas. Add the dressing and toss to coat. Season with freshly ground black pepper and add the toasted sesame seeds. Chill until ready to serve.
Nutrition Facts : Calories 947 kcal, Carbohydrate 91 g, Protein 53 g, Fat 41 g, SaturatedFat 10 g, Cholesterol 137 mg, Sodium 986 mg, Fiber 10 g, Sugar 12 g, ServingSize 1 serving
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.
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!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
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.
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
TORTELLINI, CHICKEN, AND ARUGULA SALAD FOR TWO
A fabulous way to turn your leftovers into a high-protein pasta salad with chicken. The most perfect quick and easy weeknight dinner.
Provided by Fioa
Categories Salad Pasta Salad Tortellini Pasta Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- Divide cooked tortellini and cooked chicken cubes between 2 salad plates. Top with arugula.
- Whisk olive oil, lemon juice, garlic, salt, and pepper in a bowl. Pour over arugula mixture and toss to mix well. Sprinkle with shaved Parmesan cheese.
Nutrition Facts : Calories 557.7 calories, Carbohydrate 51.9 g, Cholesterol 87.6 mg, Fat 25.9 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 7.8 g, Sodium 1096 mg, Sugar 3.5 g
TORTELLINI CHICKEN SALAD
Steps:
- 1. Cook pasta. Refrigerate until chilled. 2. Prepare dressing in small bowl by whisking together olive oil, lemon zest, lemon juice, walnuts and honey. 3. Combine pasta, peppers, scallions, chicken and dressing in large bowl. Top with cheese.
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