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This hearty balsamic chicken tortellini salad blends juicy chicken, cheese-filled pasta and colorful veggies all coated in a sweet-tart balsamic mix for a totally filling meal. The mix of hot chicken and pasta with crisp veggies makes a rich dish that's great as your main meal or on the side.
I came up with this dish when trying to use up some leftover store-bought chicken and it's now my favorite thing to bring to gatherings. Everyone always asks about the warm tortellini with that tangy balsamic chicken – plates are always cleaned completely!
What You'll Need
- Cheese tortellini: gives the salad a filling base and offers little pockets of melty cheese in every bite
- Chicken breasts: cut into thin pieces so they cook quickly and soak up all the flavors
- Asparagus: brings a nice snap and bright green color – go for bunches with tight tips for the best taste
- Shredded carrots: add a touch of sweetness and make the dish pop with orange
- Grape tomatoes: give juicy freshness in every bite – cut them in half to release more flavor
- Balsamic vinegar: creates that signature sweet-tangy taste – try an aged one for richer flavor
- Honey: cuts the vinegar's sharpness with natural sweetness
- Italian dressing: adds herby notes and helps the sauce come together
- Red pepper flakes: bring a mild warmth that makes all other flavors taste better
Putting Together Your Balsamic Chicken Tortellini Salad
- Start with pasta:
- Cook your tortellini following the package info, usually about 7-9 minutes until they float up. Don't let them go too long or they'll get soggy. Drain them well and put them in a big mixing bowl while they're still hot so they'll soak up the dressing better.
- Mix your sauce:
- Stir together the Italian dressing, balsamic vinegar, honey and red pepper flakes in a small bowl. Mix it really well until the honey blends in completely. You can also shake everything in a jar with a lid, which works great for getting everything mixed up.
- Cook your chicken:
- Get some olive oil hot in a big pan over medium-high heat until it looks shiny but isn't smoking. Lay the chicken slices flat with some space between them so they can brown nicely. Add salt, put a lid on, and cook about 2-3 minutes each side until they're golden and reach 165°F inside.
- Add flavor to chicken:
- Pour about 1/4 cup of your mixed sauce over the chicken in the pan. Let it bubble while turning the pieces so they all get coated. The heat will thicken the sauce a bit so it sticks to the chicken nicely. Then put the coated chicken in with your tortellini.
- Get the veggies going:
- Use the same pan for the asparagus – don't clean it first so you keep all that flavor. Cook for 3 minutes, stirring now and then until the color brightens. Then add your shredded carrots and keep cooking until everything's tender but still has some crunch, about 2 more minutes. The leftover chicken flavor in the pan will make your veggies taste amazing.
- Put it all together:
- Add your cooked veggies and sliced tomatoes to the bowl with your tortellini and chicken. Pour the rest of the dressing on top and gently mix everything so it's all coated evenly. Let it all cook together for 1-2 minutes so the sauce gets a bit thicker and covers everything.
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Asparagus really makes this dish special. I found this out while trying different veggies and noticed asparagus keeps its nice bite even when you heat it up again. My husband usually pushes veggies aside but always wants more when I add those perfectly crisp-tender asparagus pieces to this dish.
Prep It Early
You can fix this salad up to two days before you need it, which is super handy for busy nights or when company's coming. Just keep everything separate – chicken and veggies in one container, tortellini in another, and dressing in a small jar. Throw it all together and warm it up right before eating for the best taste and texture. It actually gets better after sitting for a while, so it's great for meal prep.
Swap Your Ingredients
When asparagus isn't easy to find, green beans work just as well and give you similar crunch and color. If you don't eat meat, skip the chicken and toss in white beans or chickpeas for protein instead. You can switch the cheese tortellini for spinach or mushroom kinds to change up the flavor, or go with gluten-free pasta if you need to. The dish turns out yummy no matter which of these changes you make.
Ways To Enjoy It
Enjoy this flexible dish warm as your main meal with some crusty garlic bread on the side. For something lighter, pair it with a simple green salad dressed with just lemon juice and olive oil. It's also great alongside some grilled fish or steak. When serving to guests, put it in a wide, shallow bowl, sprinkle some fresh basil on top and drizzle with a little fancy balsamic glaze to make it look amazing.
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Keeping Leftovers Fresh
Store what's left in a sealed container in the fridge for up to three days. The pasta will soak up more dressing as it sits, so when you heat it up again, add a splash of chicken broth or a little olive oil to freshen it up. It's best to warm it slowly in a pan over medium-low heat instead of using the microwave, which can make the pasta tough. This salad is also tasty cold straight from the fridge, making it perfect for lunch the next day.
Frequently Asked Questions
- → Which tortellini filling works best?
Cheese-filled tortellini is great, but you can switch it up with other fillings like meat or spinach to suit your taste!
- → Is there a protein swap for chicken?
Definitely! Turkey, shrimp, or for a no-meat version, tofu works well!
- → What’s the best way to prep asparagus?
Snap off the woody ends, then cut into small, even pieces so they cook and mix in perfectly.
- → Can I prep this ahead of time?
Sure thing! Make each part ahead, then toss and warm it up a bit right before eating to keep the flavors fresh.
- → What are garnish alternatives to basil?
Go for a sprinkle of Parmesan, fresh parsley, or add a crunch with toasted pine nuts!