Best 9 Grilled Chicken And Tortellini Salad Recipes

CHICKEN AND TORTELLINI SALAD

Steps:

• Prepare the Vinaigrette: Combine all of the dressing ingredients in a large jar or measuring cup. Shake (or whisk) until completely combined. Set aside.
• Prepare the Chicken: Season chicken with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.
• The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
• When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
• Prepare the Tortellini: Cook the tortellini in a large saucepot according to package instructions. Drain.
• While the tortellini cooks, dice the chicken into bite-size pieces.
• Assemble the Salad: In a large bowl, gently combine diced chicken, cooked tortellini, spinach, onion, tomatoes, cucumbers, olives, and feta cheese. Pour about ¼ cup vinaigrette over the salad (or more, to taste). Reserve remaining vinaigrette.*
• Cover and refrigerate salad until ready to serve. You can prepare this dish up to 1 day in advance. Stir in the chopped fresh basil just before serving.

CHICKEN TORTELLINI SALAD RECIPE

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.

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.

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.

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 ALFREDO WITH GRILLED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken in a bowl and add oil, Italian seasoning, garlic powder, kosher salt, and pepper. Toss to coat.
• Cook chicken on the preheated grill until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and allow to cool.
• Meanwhile, 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. Drain and set aside; keep warm.
• Slice chicken breast into bite-size pieces.
• Melt butter in a saucepan over medium heat. Add garlic and cook, 2 to 3 minutes. Add cream and heat to room temperature, about 3 minutes more. Stir in Parmesan cheese and allow to melt, 2 to 3 minutes. Add Italian seasoning and pepper. Bring to a slow boil for about 1 minute before tossing in cooked tortellini and grilled chicken breast.

CHICKEN & TORTELLINI SPINACH SALAD

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.

CHICKEN AND TORTELLINI SALAD

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.

TORTELLINI CHICKEN SALAD

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.