This Warm Balsamic Chicken Tortellini Salad is a tasty mix of tender chicken, cheesy tortellini, and fresh veggies, all brought together with a tangy balsamic dressing! It’s like a party in your bowl!
I’m a big fan of how quick and easy it is to whip this up for lunch or dinner. Plus, it’s hearty enough to keep you satisfied. Just think about those cheesy bites! 😋
Key Ingredients & Substitutions
Tortellini: Refrigerated cheese tortellini adds great flavor. If you’re looking for a lower-carb option, try using zucchini noodles or cooked quinoa instead. They give a wonderful twist!
Chicken: I like using boneless, skinless chicken breasts. You could swap this for roasted chicken or tofu for a vegetarian option. Just make sure to cook it well to keep those flavors bold!
Spinach: Baby spinach is my go-to for freshness. If you don’t have it, kale or arugula work nicely too. Just be aware that they might require a bit more cooking time.
Balsamic Vinegar: This is key for the dressing. If you’re out, red wine vinegar gives a similar tang, or a mix of apple cider vinegar and a bit of sugar could do the trick!
How Do You Ensure Perfectly Cooked Chicken?
Cooking chicken correctly can be tricky. For juicy, flavorful chicken, here’s a simple guide:
- Start with room temperature chicken. Let it sit out for about 15 minutes before cooking for even cooking.
- Season well with salt and pepper for flavor. Don’t skip this step!
- Cook on medium heat to avoid burning the outside while keeping the inside juicy.
- Use a meat thermometer—chicken should reach 165°F (75°C) to be fully cooked.
Rest the chicken after cooking! This lets the juices redistribute, making each bite tender and flavorful.
Warm Balsamic Chicken Tortellini Salad
Ingredients You’ll Need:
Main Ingredients:
- 12 oz refrigerated cheese tortellini
- 2 boneless, skinless chicken breasts (about 1 lb)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
- 2 cups baby spinach leaves
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pine nuts or sliced almonds (optional)
For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious dish takes about 30 minutes in total—approximately 10 minutes for preparation and another 20 minutes for cooking. You’ll have a warm, hearty salad ready in no time!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once bubbling, add the cheese tortellini and cook according to the package instructions until they are al dente. When done, drain them and set aside for later…
2. Cook the Chicken:
While the tortellini is cooking, season your chicken breasts with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned chicken to the pan and cook for 5-7 minutes on each side, or until they are fully cooked and no longer pink inside. Once cooked, take the chicken out and let it rest for a few minutes, then slice it into strips.
3. Prepare the Dressing:
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until everything is well combined. This tasty dressing adds the perfect zip to your salad!
4. Assemble the Salad:
Using the same skillet you cooked the chicken in (wipe it out if needed), add the baby spinach and cherry tomatoes. Toss them together and cook for about 1-2 minutes until the spinach wilts slightly and the tomatoes are warmed up.
5. Combine Everything:
Next, add the cooked tortellini and sliced chicken strips back into the skillet with the spinach and tomatoes. Pour the balsamic dressing over everything, and toss gently to combine all the ingredients. Cook for an additional 2 minutes, just to warm everything through.
6. Serve it Up:
Once everything is well mixed, remove the skillet from the heat and transfer the salad to a serving bowl or platter. Top it off with the sliced red onions, crumbled feta cheese, and the toasted pine nuts or sliced almonds if you’re including them.
7. Enjoy Your Meal!
Serve the salad warm—grab your fork and dig in! This Warm Balsamic Chicken Tortellini Salad is full of flavor and is perfect for an easy weeknight meal!
FAQs for Warm Balsamic Chicken Tortellini Salad
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just cook it according to the package instructions, adding a couple of extra minutes to ensure it’s heated through. Drain before combining with the salad.
What Can I Substitute for Chicken?
If you’re looking for a vegetarian option, roasted chickpeas or grilled tofu make great substitutes for chicken. For a lighter alternative, try using shredded rotisserie chicken.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a skillet over low heat or in the microwave, adding a splash of broth or water if it seems dry.
Can I Prepare This Salad in Advance?
Absolutely! You can cook the tortellini and chicken ahead of time and store them separately. Just assemble the salad and add the dressing right before serving for the best texture and flavor!
