Description
This Warm Balsamic Chicken Tortellini Salad combines tender chicken breasts, vibrant asparagus, shredded carrots, and grape tomatoes tossed with cheese tortellini. Coated in a tangy balsamic and Italian dressing vinaigrette with a hint of honey and crushed red chili flakes, it’s a flavorful, satisfying dish perfect for a wholesome lunch or dinner.
Ingredients
Scale
Proteins
- 2 chicken breasts, sliced
Vegetables
- 1 pound asparagus, chopped
- 3/4 cup shredded carrots
- 3/4 cup grape tomatoes, sliced
- Fresh minced basil, optional, for garnish
Pasta
- 1 20-ounce package cheese tortellini, cooked according to package instructions
Sauce & Dressing
- 1 tablespoon olive oil
- 1/4 cup Italian dressing
- 1/4 cup balsamic vinegar
- 1 1/2 tablespoons honey
- 1/8 teaspoon crushed red chili pepper flakes
- 1 teaspoon salt
Instructions
- Cook the tortellini: Cook the cheese tortellini according to the package instructions. Once done, drain well and transfer to a large mixing bowl to keep warm.
- Prepare the sauce: In a small bowl or a sealed jar, combine the Italian dressing, balsamic vinegar, honey, and crushed red chili pepper flakes. Whisk or shake vigorously until all ingredients are well incorporated, then set aside.
- Cook the chicken: Heat olive oil in a large frying pan over medium-high heat. Add the sliced chicken breasts, season evenly with salt, and cover the pan. Cook for about 2 to 3 minutes on each side or until the chicken is nicely browned and cooked through.
- Simmer chicken in sauce: Pour 1/4 cup of the prepared sauce into the pan with the chicken. Bring to a boil, then reduce to a simmer and cook for 1 minute, turning the chicken pieces to coat thoroughly with the sauce. Transfer the coated chicken to the bowl with the tortellini and toss gently to combine.
- Sauté vegetables: In the same frying pan, add the chopped asparagus and cook for about 3 minutes, stirring occasionally to prevent burning. Add the shredded carrots next and continue cooking until the vegetables are tender yet retain a slight crunch.
- Combine all components: Add the cooked vegetables and sliced grape tomatoes to the tortellini and chicken mixture. Pour the remaining sauce over the entire mixture, then simmer together in the pan for 1 to 2 minutes until the sauce slightly thickens. Gently toss everything to combine well.
- Serve and garnish: If desired, sprinkle fresh minced basil over the salad before serving. Serve immediately warm for best flavor and texture.
Notes
- You can substitute Italian dressing with your favorite vinaigrette for different flavor profiles.
- If fresh basil is not available, dried basil can be used, though fresh adds a brighter flavor.
- To speed up prep, cook the tortellini and chicken simultaneously in different pans.
- For extra heat, increase the amount of crushed red chili flakes or add a dash of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
