Balsamic Chicken Tortellini Salad (Print Version)
Juicy chicken, tortellini, fresh asparagus, carrots, and tomatoes with tangy balsamic dressing.
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, sliced
02 -
1 tablespoon olive oil
03 -
1/4 cup Italian dressing
04 -
1/4 cup balsamic vinegar
05 -
1 1/2 tablespoons honey
06 -
1/8 teaspoon crushed red chili pepper flakes
07 -
1 teaspoon salt
08 -
1 pound asparagus, chopped
09 -
3/4 cup shredded carrots
10 -
3/4 cup grape tomatoes, sliced
11 -
1 (20-ounce) package cheese tortellini, cooked according to package instructions
12 -
Fresh minced basil, optional, for garnish
# Steps:
01 -
Cook the tortellini according to the package directions, drain, and set aside in a large bowl.
02 -
Combine Italian dressing, balsamic vinegar, honey, and red pepper flakes in a small bowl. Whisk together or shake in a sealed jar. Set aside.
03 -
Heat olive oil in a large frying pan over medium-high heat. Add sliced chicken breasts, season with salt, and cover. Cook for 2-3 minutes per side, or until browned and fully cooked.
04 -
Add 1/4 cup of the prepared sauce to the chicken and bring to a boil. Simmer for one minute, turning the chicken to coat all sides. Transfer the chicken to the cooked tortellini and toss.
05 -
Add chopped asparagus to the same pan and cook for 3 minutes, stirring occasionally. Add the shredded carrots and continue cooking until the vegetables are tender but still a bit crunchy.
06 -
Add the cooked vegetables and sliced grape tomatoes to the chicken and tortellini. Pour in the remaining sauce and simmer for 1-2 minutes until it thickens. Gently toss everything together.
07 -
Garnish with fresh basil, if desired, and serve immediately.
# Notes and Tips:
01 -
This pasta salad is great for meal prep as it can be served warm or cold. Store portions in sealed containers in the refrigerator for up to 4-5 days.