Go Back Email Link
+ servings
chicken tortellini salad recipe from cleveland cooking. Chicken, tortellini, vegetables, and a dressing

Chicken Tortellini Salad

This is a very easy chicken tortellini salad perfect for a quick dinner or side dish! You will love the freshness of the vegetables!
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: cleveland cooking tortellini salad, easy side dish, easy side dish cleveland cooking, easy side dish recipe, picnic salad, side dish cleveland cooking, tortellini salad
Servings: 8 servings
Calories: 396kcal

Ingredients

For the chicken:

  • 2 chicken breasts cut on bias
  • 2 tablespoons of olive oil
  • 1/2 teaspoon each of sea salt and cracked black pepper

Salad:

  • 1 pound of fresh tortellini
  • 1 medium onion sliced thin
  • 1 seedless cucumber diced
  • 1 yellow (or red or green) bell pepper diced
  • 1/2 pint (or more) of red grape tomatoes sliced in half

For the dressing:

  • 1/2 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 1 tablespoon of dijon mustard
  • 1 teaspoon of honey
  • 1/2 teaspoon each of sea salt and cracked black pepper

Instructions

  • Preheat the oven to 375 degrees F and bring a pot of water to boil for tortellini.
  • While water is heating up, cut up onion, cucumber, grapes, and tomatoes. When water comes to a boil, cook tortellini until desired texture. Fresh pasta tends to cook faster and may float when done. Drain tortellini and set aside.
  • While tortellini is cooking, place chicken on a foil lined baking sheet and mix with olive oil, salt and pepper. Cover with another piece of foil and crimp edges. Bake for 20 minutes or until chicken reaches 165 degrees F. When done and cooled, cut into bite sized pieces.
  • Combine all dressing ingredients in a bowl, mason jar, or cruet and mix well.
  • In a large bowl combine cut up vegetables, chicken, tortellini, and dressing in a bowl and mix well. Serve right away or let it chill in the refrigerator. An option is to serve with shredded parmesan cheese.

Nutrition

Serving: 8 servings | Calories: 396kcal | Carbohydrates: 29g | Protein: 15g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 578mg | Potassium: 178mg | Fiber: 3g | Sugar: 4g | Vitamin A: 103IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 2mg
Tried this recipe?Let us know how it was!