Best Tortelloni Chicken Salad Recipes
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 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 & TORTELLINI SPINACH SALAD
Not only is this attractive salad easy to make, but it is, delicious, light and filling as well.-Michelle Ashton, St. Johns, Arizona
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, cook tortellini according to package directions. Meanwhile, in a large bowl, combine the spinach, chicken, onion, cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to spinach mixture., For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 432 calories, Fat 17g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 820mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
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
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
LAYERED TORTELLINI PESTO CHICKEN SALAD
Loads of flavor in seven lovely layers!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h40m
Yield 8
Number Of Ingredients 10
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
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