Balsamic Chicken Tortellini Salad (Print Version)
Italian-inspired tortellini with chicken, fresh vegetables and tangy balsamic dressing - delicious served either warm or cold.
# Ingredients:
→ Protein
01 -
2 chicken breasts, sliced
→ Dressing
02 -
1 tablespoon olive oil
03 -
1/4 cup Italian dressing
04 -
1/4 cup balsamic vinegar
05 -
1 1/2 tablespoon honey
06 -
1/8 teaspoon crushed red chili pepper flakes
07 -
1 teaspoon salt
→ Vegetables
08 -
1 pound asparagus, chopped
09 -
3/4 cup shredded carrots
10 -
3/4 cup grape tomatoes, sliced
→ Pasta
11 -
1 20-ounce package cheese tortellini, cooked according to package instructions
12 -
Fresh minced basil, optional, for garnish
# Steps to Follow:
01 -
Cook the tortellini according to package directions, drain, and set aside in a large bowl.
02 -
Combine Italian dressing, balsamic vinegar, honey, and red pepper flakes. Whisk together in a bowl or shake in a sealed jar. Set aside.
03 -
Heat olive oil in a large frying pan over medium-high heat. Add sliced chicken breast, season with salt and pepper, and cover. Cook for 2-3 minutes per side or until browned and cooked through.
04 -
Pour 1/4 cup of the prepared dressing into the skillet with the chicken. Bring to a boil, simmer for one minute, and coat chicken evenly. Transfer chicken to the cooked tortellini and toss.
05 -
Add chopped asparagus to the pan. Cook for 3 minutes, stirring occasionally to prevent burning, then add shredded carrots. Cook until vegetables are tender but still slightly crunchy.
06 -
Add the cooked vegetables and sliced grape tomatoes to the tortellini and chicken. Pour the remaining dressing over the mix and simmer for 1-2 minutes until the sauce thickens. Toss gently to combine all ingredients.
07 -
Garnish with fresh minced basil, if desired. Serve immediately or refrigerate for later use.
# Additional Notes:
01 -
This salad can be served warm or cold, making it perfect for meal prep. Store portions in sealed containers in the refrigerator for up to 4-5 days.