Best Chicken And Tortellini Salad Recipes

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

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.

TORTELLINI, CHICKEN, AND ARUGULA SALAD FOR TWO

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.

GRILLED CHICKEN AND TORTELLINI SALAD

Steps:

• Place chicken in a ziplock bag, pour entire bottle of Italian dressing over the chicken and marinate in the refrigerator overnight. Turn the bag several times.
• Drain the chicken and discard marinade. Grill for 15 to 20 minutes or until chicken is thoroughly cooked and no pink remains. Remove from grill and cut into bite-size pieces.
• While chicken is grilling, heat water and cook tortellini until tender but still firm ~ about 8 to 10 minutes. If using frozen, cook according to package directions.
• Drain. Rinse with cold water and drain thoroughly.
• In a large salad bowl, combine mayo, eggs, red pepper, tomatoes, salt and pepper, chicken, and tortellini and mix until well combined. Add additional mayo if necessary to reach desired consistency.

CHICKEN AND TORTELLINI SALAD

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.

TORTELLINI, CHICKEN AND PESTO SALAD

Steps:

• Preparation: 1) You may want to skip this step. I have found that I like to dry my cherry tomatoes a bit by placing them in a low heat oven-250 or so-for around an hour or more until the moisture is reduced. If the tomatoes are good this will concentrate their flavor and reduce the moisture. After the tomatoes are done you can toast the walnuts at 350. They should be done in ten minutes or so. Watch them closely. They should have a nice light crunch. 2) The next step is to blanch the green beans. I multi-task and use the same pot that I will boil the pasta. You will want them to still retain some crunch. I usually find this is about 4 minutes. Run them under cold water and set them aside so that they can dry off. I often toss them in a freezer while I am cooking the pasta. 3) Cook the pasta according to the package directions, but pull back a bit at the end. The pasta has to cool down and it will soften more as the salad mellows. 4) While the pasta is cooking prepare the chicken into small bite size chunks. 5) Mix the vegetables, chicken and pasta together. Mix the pesto and the mayonaise and lightly stir in the pasta mixture. Add the nuts. Taste and adjust seasonings, adding more pesto and mayonnaise as needed. Cover and refrigerate for at least 30 minutes. Best served within 24 hours.

GRILLED CHICKEN AND TORTELLINI SALAD

Steps:

• 1. Marinade chicken in herb mix in a Ziploc bag. Add the olive oil, balsamic vinegar, and water. Marinate for at least 1 hour.
• 2. Grill chicken, turning every 2 minutes for a total of 12 minutes.
• 3. Boil tortellini pasta per instructions, add a small amount of olive oil to water and boil approx 7 minutes - drain well.
• 4. Toss a small amount of olive oil in pasta to prevent sticking.
• 5. Cut julienned strips of sun-dried tomatoes into smaller pieces.
• 6. Toast the pine nuts. Place pine nuts in a pan in a single layer over medium heat. Constantly stir until fragrant and golden brown (about 7-8 minutes). Quickly transfer to a plate so they don't burn.
• 7. Add pesto, sun-dried tomatoes, and toasted pine nuts to the tortellini.
• 8. And add zesty Italian salad dressing.
• 9. Add shaved Parmesan cheese.
• 10. You can also season salt and pepper to taste. Stir together.
• 11. Cut grilled chicken into bite-size strips.
• 12. Add grilled chicken to the pasta salad prior to serving.
• 13. Cut basil leaves into ribbons. First, roll the basil.
• 14. Then cut into ribbons. Basil is for garnish and adds additional flavor.

TORTELLINI CHICKEN AND ARUGULA SALAD

Steps:

• Place tortellini and chicken in a large bowl.
• Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, rind, juice, sugar, and pepper. Stir with a whisk.
• Add 2 tablespoons dressing to tortellini and chicken, toss to coat. Gently fold in arugula, shallot, and remaining dressing. Sprinkle with shaved Parmesan cheese.

CHICKEN AND TORTELLINI SALAD

Steps:

• Cook tortellini as directed on package drain. Rinse with cold water drain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon juice, tarragon, sugar, salt and pepper in tightly covered container. Stir into tortellini mixture. Cover and refrigerate at least 2 hours. Toss tortellini mixture with salad greens and bell pepper just before serving.1 Serving: Calories 250 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 30mg Sodium 220mg Carbohydrate 31g (Dietary Fiber 1g) Protein 15g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.