Best 12 Tortellini Chicken Salad Recipes

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Indulge in a delightful culinary journey with our delectable Chicken Tortellini Salad, a symphony of flavors and textures that will tantalize your taste buds. This versatile dish seamlessly blends tender chicken, succulent tortellini, a medley of crisp vegetables, and a tangy dressing, creating a satisfying symphony of flavors. In this comprehensive guide, we present a collection of recipes that cater to various dietary preferences and skill levels. From the classic mayonnaise-based dressing to lighter vinaigrette options, each recipe offers a unique twist on this beloved salad. Whether you're seeking a quick and easy weeknight meal or an impressive dish to grace your dinner table, our curated selection has you covered. Embark on this culinary adventure and discover the perfect Chicken Tortellini Salad recipe to suit your palate and dietary needs.

Here are our top 12 tried and tested 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

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

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

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.

CHICKEN TORTELLINI SALAD



Chicken Tortellini Salad image

This is one of the many dishes we offer at the salad bar in the restaurant where I work-it seems to disappear before our eyes!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

8 ounces Tortellini, cooked, drained and cooled
1 cup cubed cooked chicken
3/4 cup frozen peas, thawed
1/2 cup mayonnaise
1/2 cup diced part-skim mozzarella cheese
1/2 cup Parmesan ranch salad dressing
2 tablespoons minced green onions
2 tablespoons finely chopped sweet red pepper
1 tablespoon minced fresh parsley

Steps:

  • Combine all ingredient in a large bowl. Refrigerate until ready to serve.

Nutrition Facts : Calories 493 calories, Fat 36g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 703mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.

LAYERED TORTELLINI PESTO CHICKEN SALAD



Layered Tortellini Pesto Chicken Salad image

Loads of flavor in seven lovely layers!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h40m

Yield 8

Number Of Ingredients 10

1 package (9 oz) refrigerated cheese-filled tortellini
1 cup frozen sweet peas (from 1-lb bag)
5 cups torn romaine lettuce
1 1/2 cups julienne (matchstick-cut) carrots
2 cups chopped or strips grilled chicken
1 medium red bell pepper, cut into strips
1/2 cup reduced-fat mayonnaise or salad dressing
1/2 cup basil pesto
1/4 cup buttermilk
2 tablespoons chopped fresh parsley or basil leaves

Steps:

  • Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
  • In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
  • In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

Nutrition Facts : Calories 330, Carbohydrate 24 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g

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

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

GRILLED CHICKEN AND TORTELLINI SALAD



Grilled Chicken and Tortellini Salad image

Make and share this Grilled Chicken and Tortellini Salad recipe from Food.com.

Provided by Lvs2Cook

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
1 (8 ounce) bottle Italian dressing
12 ounces fresh cheese tortellini or 12 ounces frozen cheese tortellini
1/2 cup mayonnaise
3 hard-boiled eggs, chopped
1/2 cup chopped sweet red pepper
12 sun-dried tomatoes, cut into slivers
salt and pepper

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.

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

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

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

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

PESTO TORTELLINI CHICKEN SALAD



Pesto Tortellini Chicken Salad image

If you love pesto, you'll love it even more mixed with fresh veggies and chicken in this good-for-you summer salad. -Edie DeSpain. Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
5 cups torn romaine
1-1/2 cups shredded carrots
2 cups cubed cooked chicken breast
1/2 cup julienned sweet red pepper
1/2 cup fat-free mayonnaise
1 jar (3 ounces) prepared pesto
1/4 cup buttermilk
2 tablespoons minced fresh parsley

Steps:

  • Cook tortellini according to package directions, adding peas during the last 4-5 minutes of cooking. Drain and rinse in cold water., In a large glass bowl, layer romaine, carrots, chicken, tortellini and peas, and red pepper. In a small bowl, mix mayonnaise, pesto and buttermilk. Spread over top. Sprinkle with parsley. Refrigerate until chilled.

Nutrition Facts : Calories 337 calories, Fat 13g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 525mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

TORTELLINI, CHICKEN AND PESTO SALAD



TORTELLINI, CHICKEN AND PESTO SALAD image

Categories     Salad     Pasta

Yield 4 People

Number Of Ingredients 10

I lb. dried tortellini (double if using fresh). I select a simple filling like mushroom or cheese.
2-3 cups prepared chicken (this can be leftovers, rotisserie, or prepared grilled chicken. I used the latter)
1 1/2 cups fresh green beans (freshly blanched)
1 pint fresh cherry tomatoes (preferably a mixture of colors)
1/2 cup (or more) purchased or fresh pesto
1 and 1/2 cup mayonnaise
1 cup freshly toasted walnuts or pine nuts
Salt and Pepper to taste
If the dish has to wait to be served, mix in 1 T. fresh lemon juice to help retain color.
If desired: garnish with fresh basil leaves and fresh cherry tomatoes.

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.

SPINACH SALAD WITH CHICKEN, PISTACHIOS, TORTELLINI



SPINACH SALAD WITH CHICKEN, PISTACHIOS, TORTELLINI image

Categories     Poultry     Vegetable

Yield 4 to 6

Number Of Ingredients 27

Spinach Salad with Chicken, Pistachios, Tortellini and Garlic Vinaigrette Dressing
Garlic Vinaigrette Dressing:
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon ground cumin
1/4 teaspoon grainy mustard
Salad Mixture:
1 1-pound bag fresh spinach
1 cup coarsely chopped toasted pistachios
1/2 cup pitted sliced kalamata olives
2 red pears or apples, cored, seeded, cubed (do not peel)
juice and zest of 1 lemon
4 ounces crumbled feta cheese
4 slices bacon, cooked, crumbled
salt
white pepper
1 package tortellini, any variety
Chicken:
1 pound boneless skinless chicken breast, cut in cubes
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons bacon fat
salt
black pepper

Steps:

  • Dressing: Mix the balsamic vinegar, extra virgin olive oil, garlic, basil, marjoram, cumin, and grainy mustard in a cruet or covered bowl. Reserve. Salad Mixture: Trim the spinach leaves of the stems and rinse them of sand. Drain as much of the water off as possible. Cut or tear the spinach leaves into bite size pieces and put them in a large salad bowl. Toast the pistachios lightly in a small skillet, allow to cool slightly, and add them to the spinach. Slice the olives and make sure there are no pits. Add the olives to the salad mixture. Core and seed the pears or apples. Cut them into cubes. Sprinkle them with the juice and zest of 1 lemon and add them to the salad mixture. Crumble the feta cheese and add it to the salad mixture. Cook the bacon until crisp in a large skillet, drain, and crumble. Add the crumbled bacon to the salad. Add salt and pepper if desired. Mix well. Tortellini: Boil some water in a pot and cook the tortellini according to package directions. Reserve until ready to serve. Drain and add to salad with the cooked chicken (below). Chicken: Drain most of the bacon fat from the large skillet, leaving just a few tablespoons to saute the chicken. Cut the chicken breast in strips. Chop the onion and mince the garlic. Sauté the onion and the garlic in the bacon fat until the onion is translucent. Add the chicken and sauté until the chicken is cooked thoroughly. Place the cooked chicken in a bowl and pour some of the dressing over it. Mix thoroughly. Just before serving, add some of the dressing over the salad and arrange the chicken strips over it. Serve. Assembly: Then cook the chicken and arrange it on top of the salad. Serve with crusty sourdough, Italian, or French bread.

CHICKEN AND TORTELLINI SALAD



Chicken and Tortellini Salad image

Number Of Ingredients 11

1 (8-ounce) package cheese-filled tortellini noodle
1 1/2 cups cut-up cooked chicken or turkey (about 8 ounces)
1/3 cup dry white wine or chicken broth
2 tablespoons vegetable oil or olive
2 tablespoons lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups bite-size pieces of Salad greens (spinach, leaf lettuce, romaine)
1 small red bell pepper or green, cut into 1/2-inch pieces

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.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the right type of tortellini. For this salad, smaller tortellini, such as mini cheese tortellini or three-cheese tortellini, are best. They're easier to eat and will hold up better in the salad.
  • Cook the tortellini al dente. This means that the tortellini should be cooked through but still have a slight bite to them. Overcooked tortellini will be mushy and won't hold their shape in the salad.
  • Use a variety of vegetables. This will add color, flavor, and texture to the salad. Some good options include chopped celery, carrots, bell peppers, cucumbers, and tomatoes.
  • Don't overdress the salad. A light vinaigrette or creamy dressing is all you need to enhance the flavors of the tortellini, chicken, and vegetables. Too much dressing will weigh down the salad and make it soggy.
  • Serve the salad immediately. Tortellini salad is best when it's fresh. If you need to make it ahead of time, store the tortellini, chicken, and vegetables separately and combine them just before serving.

Conclusion:

Tortellini chicken salad is a delicious and easy-to-make dish that's perfect for lunch, dinner, or a potluck. With its combination of protein, carbohydrates, and vegetables, it's a well-balanced meal that's sure to please everyone at the table. So next time you're looking for a quick and easy meal, give tortellini chicken salad a try!

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