Description
This Balsamic Chicken Tortellini Salad recipe is a delightful blend of tender chicken, cheesy tortellini, and crisp vegetables, all tossed in a tangy balsamic dressing. It’s a perfect dish for a quick lunch or a light dinner.
Ingredients
Units
Scale
For the Salad:
- 2 Chicken Breasts, sliced
- 1 tablespoon Olive Oil
- 1/4 cup Italian dressing
- 1/4 cup Balsamic Vinegar
- 1 1/2 tablespoon Honey
- 1/8 teaspoon Crushed Red Chili Pepper Flakes
- 1 teaspoon Salt
- 1 pound Asparagus, chopped
- 3/4 cup shredded Carrots
- 3/4 cup Grape Tomatoes, sliced
- 1 20–ounce package Cheese Tortellini, cooked
- Fresh minced Basil, optional, for garnish
Instructions
- Cook the Tortellini: Prepare the tortellini according to the package instructions. Drain and place in a large bowl.
- Prepare the Dressing: In a small bowl, combine Italian dressing, balsamic vinegar, honey, and red pepper flakes. Whisk together and set aside.
- Cook the Chicken: In a large frying pan, heat olive oil over medium-high heat. Add sliced chicken breasts, season with salt and pepper, and cook until browned and cooked through.
- Combine Ingredients: Add 1/4 cup of the prepared dressing to the chicken. Simmer for a minute and then add the chicken to the cooked tortellini.
- Cook the Vegetables: In the same pan, add chopped asparagus. Cook for 3 minutes, then add carrots. Cook until vegetables are tender but still slightly crunchy.
- Assemble the Salad: Add the cooked vegetables and grape tomatoes to the chicken and tortellini. Pour the remaining dressing over the mixture and simmer for a minute to thicken. Toss gently to combine.
- Serve: Garnish with fresh basil, if desired, and serve immediately.
Notes
- Balsamic Chicken Tortellini Salad is perfect for meal prep and can be enjoyed warm or cold as leftovers for up to 4-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
