Chicken And Tortellini Salad Recipes

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing image

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

Ingredients

1 (9 ounce) package refrigerated cheese tortellini
¼ cup ranch dressing
1 tablespoon milk
8 ounces cubed, cooked chicken
2 ½ ounces fresh mozzarella, diced
⅓ cup chopped cooked bacon
2 tablespoons chopped green onions
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper to taste (optional)

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 TORTELLINI SALAD RECIPE

Chicken Tortellini Salad Recipe image

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

Ingredients

1/4 cup white balsamic vinegar
1/8 teaspoon black pepper
3/4 teaspoon kosher salt, divided
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
2 (9-oz.) pkg. refrigerated cheese-filled tortellini, cooked according to pkg. directions, rinsed in cool water, and drained
2 cups shredded rotisserie chicken
1 cup halved cherry tomatoes
1/2 cup drained and rinsed black-eyed peas (from 1 [15 1/2-oz.] can)
1/2 cup fresh corn kernels (from 1 ear)
1 cup baby arugula
3 tablespoons chopped toasted pecans

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

Chicken & Tortellini Spinach Salad image

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

Ingredients

2 packages (9 ounces each) refrigerated cheese tortellini
2 packages (6 ounces each) fresh baby spinach
1 package (22 ounces) frozen grilled chicken breast strips, cut into 1-inch pieces
12 slices red onion, halved
1 cup dried cranberries
1 cup (4 ounces) crumbled feta cheese
BALSAMIC VINAIGRETTE:
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

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

TORTELLINI CHICKEN SALAD

Tortellini Chicken Salad image

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

Ingredients

2 packages (9 ounces each) refrigerated tricolor cheese tortellini
4 cups cubed cooked chicken breast
1 can (6 ounces) pitted ripe olives, drained and halved
2 medium tomatoes, chopped
1 cup cubed part-skim mozzarella cheese
1/3 cup minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 cup balsamic vinaigrette
1/2 cup shredded Parmesan cheese

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 AND TORTELLINI SALAD

Chicken and Tortellini Salad image

Children and adults love this simple-to-make Spring dinner salad. I made several changes to the original recipe which was printed in Bon Appetit (May, 1983).

Provided by ellie_

Categories Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb chicken breast, cooked and cut up in bite-size pieces
2 cups green seedless grapes
1 cup snow peas, trimmed and cut into pieces
12 -15 spinach leaves, stems trimmed and torn into pieces
1 stalk celery, cut diagonally into small pieces
1 lb frozen cheese-filled egg tortellini, cooked and drained according to package directions
1 (6 ounce) jar marinated artichoke hearts, drained
1 cucumber, sliced
1 -2 kiwi fruit, peeled and sliced
1/2 cup raisins
1 green onion, sliced
1/2 cup mayonnaise or 1/2 cup Miracle Whip
1/2 cup grated parmesan cheese
1/3 cup orange juice
tangerines, sections (optional) or sliced strawberry, for garnish (optional)

Steps:

Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
Mix mayonnaise, Parmesan and orange juice in small bowl.
Pour dressing over salad and toss.
Refrigerate until ready to use.
Add optional garnish of orange sections and/or strawberry slices.
If desired, serve on trimmed spinach leaves.

Nutrition Facts : Calories 894.9, Fat 32.8, SaturatedFat 10.8, Cholesterol 138.9, Sodium 941.8, Carbohydrate 105.7, Fiber 8.4, Sugar 32.7, Protein 49.2

CHICKEN AND TORTELLINI SALAD

Chicken and Tortellini Salad image

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

Ingredients

1 package (7 oz) dried cheese-filled tortellini
1/3 cup chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cut-up cooked chicken or turkey
3 cups bite-size pieces mixed greens
1 small bell pepper (any color), cut into 1/2-inch squares

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 CAESAR SALAD

Tortellini & Chicken Caesar Salad image

My family loved this pasta salad right from the start, so these days I serve it a lot. When grilling season hits, I grill the chicken as a special treat. -Lee Reese, Rolla, Missouri

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (20 ounces) refrigerated cheese tortellini
1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1/3 cup finely chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) hearts of romaine salad mix
1-1/2 cups grape tomatoes
1 can (6-1/2 ounces) sliced ripe olives, drained
3/4 cup creamy Caesar salad dressing
3/4 cup shredded Parmesan cheese
6 bacon strips, cooked and crumbled

Steps:

Cook tortellini according to package directions. Drain; rinse with cold water., Meanwhile, in a small bowl, combine chicken, onion, oil, garlic, salt and pepper; toss to coat. Heat a large skillet over medium-high heat. Add chicken mixture; cook and stir 4-6 minutes or until chicken is no longer pink. Remove from heat., In a large bowl, combine salad mix, tomatoes, olives, tortellini and chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with cheese and bacon. Serve immediately.

Nutrition Facts : Calories 601 calories, Fat 34g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1539mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 33g protein.

GRILLED CHICKEN AND TORTELLINI SALAD

Grilled Chicken and Tortellini Salad image

The ingredients in this recipe combine to make one fabulous summer dish. With the grilled chicken and tortellini, it's hearty enough to be a light summer dinner. The frozen tortellini adds just enough cheese to the salad. Sun-dried tomatoes and Italian dressing give the salad a ton of flavor. It's a universal meal everyone will...

Provided by Peggy O'Brien

Categories Pasta

Time 50m

Number Of Ingredients 13

Ingredients

1/2 pkg herbed grilling marinade (powder form), 1 oz package
1 Tbsp olive oil
1 Tbsp balsamic vinegar
2 Tbsp water
1 pkg mixed cheese tortellini (refrigerated type), 20 oz.
1 jar(s) pesto basil sauce (8 oz)
4-6 oz sun-dried tomatoes, julienned
1 lb boneless, skinless chicken breasts (approx. 3)
4-6 oz zesty Italian salad dressing
1 c shaved or shredded Parmesan chees
1 c toasted pine nuts
3 fresh basil leaves
salt and pepper, to taste

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.

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