Name: Balsamic Chicken Tortellini Salad: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 2 tablespoons olive oil; 1/4 cup balsamic vinegar; 2 cloves garlic, minced; 1 teaspoon dried Italian herbs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 20 oz package of cheese tortellini (fresh or dried); 8 cups water; 1 tablespoon salt (for pasta water); 1 cup cherry tomatoes, halved; 1/2 cup red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 1/2 cup fresh basil leaves, chopped; 1/4 cup grated Parmesan cheese; 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped; 1/4 cup balsamic vinegar; 1/2 cup olive oil; 1 tablespoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon honey (or maple syrup); 1/4 teaspoon salt; 1/8 teaspoon black pepper

Balsamic Chicken Tortellini Salad: Prepare to be amazed by this vibrant and flavorful dish that’s about to become your new go-to lunch or light dinner! Imagine tender, juicy chicken mingling with cheese-filled tortellini, all tossed in a tangy and slightly sweet balsamic vinaigrette. It’s a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.

While the exact origins of this particular salad are somewhat modern, the components have deep roots. Tortellini, hailing from the Emilia region of Italy, has been a beloved pasta shape for centuries, often associated with festive occasions and family gatherings. Balsamic vinegar, with its rich history dating back to the Middle Ages, was once a treasured condiment reserved for nobility. Combining these classic elements with the universally appealing taste of chicken creates a dish that feels both familiar and excitingly new.

What makes this Balsamic Chicken Tortellini Salad so irresistible? It’s the perfect balance of savory and sweet, the satisfying chew of the tortellini against the tender chicken, and the bright, herbaceous notes of fresh vegetables. But beyond the deliciousness, it’s incredibly convenient. This salad is quick to prepare, making it ideal for busy weeknights or meal prepping. Plus, it’s easily customizable feel free to add your favorite vegetables, cheeses, or herbs to create your own signature version. Get ready to experience a culinary delight that’s both simple and sophisticated!

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried Italian herbs
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Tortellini:

20 oz package of cheese tortellini (fresh or dried)
8 cups water
1 tablespoon salt (for pasta water)

For the Salad:

1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped

For the Balsamic Vinaigrette:

1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon honey (or maple syrup)
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparing the Balsamic Chicken

First, let’s get the chicken ready. In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian herbs, salt, and pepper. This is going to be our marinade, and it’s going to infuse the chicken with so much flavor!
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the balsamic marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!
When you’re ready to cook the chicken, preheat your grill or a large skillet over medium-high heat. If using a skillet, add a tablespoon of olive oil.
Remove the chicken from the marinade, letting any excess drip off. Discard the marinade we don’t want to reuse it.
Place the chicken breasts on the hot grill or in the skillet. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure! The chicken should be nicely browned and cooked through.
Once the chicken is cooked, remove it from the heat and let it rest for about 5-10 minutes before slicing or dicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
After the chicken has rested, slice it into bite-sized pieces. Set aside.

Cooking the Tortellini

While the chicken is marinating or cooking, let’s get the tortellini ready. Bring a large pot of salted water to a rolling boil. I always add a generous amount of salt to the pasta water it really helps to season the pasta from the inside out.
Once the water is boiling, add the tortellini. Cook according to the package directions, usually around 3-5 minutes for fresh tortellini or 8-10 minutes for dried tortellini. Be careful not to overcook the tortellini, as they can become mushy.
Once the tortellini are cooked al dente (slightly firm to the bite), drain them immediately in a colander.
To prevent the tortellini from sticking together, rinse them briefly with cold water. This also helps to stop the cooking process.
Set the cooked tortellini aside.

Making the Balsamic Vinaigrette

Now, let’s whip up the balsamic vinaigrette. In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, honey (or maple syrup), salt, and pepper.
If using a jar, you can simply close the lid tightly and shake vigorously until the vinaigrette is well combined. If using a bowl, whisk until the ingredients are emulsified and the vinaigrette is smooth and creamy.
Taste the vinaigrette and adjust the seasonings as needed. You might want to add a little more honey for sweetness, or a pinch more salt and pepper for flavor.
Set the balsamic vinaigrette aside.

Assembling the Balsamic Chicken Tortellini Salad

Now for the fun part putting everything together! In a large bowl, combine the cooked tortellini, sliced balsamic chicken, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, chopped fresh basil, grated Parmesan cheese, and chopped sun-dried tomatoes.
Pour the balsamic vinaigrette over the salad. Start with about half of the vinaigrette and add more as needed, tossing gently to coat all the ingredients evenly.
Taste the salad and adjust the seasonings as needed. You might want to add a little more salt, pepper, or balsamic vinaigrette to taste.
Gently toss the salad again to ensure everything is well combined.
Serve the Balsamic Chicken Tortellini Salad immediately, or chill it in the refrigerator for later. This salad is delicious served cold or at room temperature.
If chilling the salad, you may want to add a little extra balsamic vinaigrette before serving, as the pasta tends to absorb the dressing over time.

Tips and Variations

Add more vegetables: Feel free to add other vegetables to the salad, such as bell peppers, cucumbers, or spinach.
Use different cheeses: Instead of Parmesan cheese, you could use mozzarella, feta, or goat cheese.
Add nuts: Toasted pine nuts or walnuts would add a nice crunch to the salad.
Make it vegetarian: Omit the chicken and add more vegetables or chickpeas for a vegetarian version.
Spice it up: Add a pinch of red pepper flakes to the balsamic vinaigrette for a little heat.
Use grilled vegetables: Grill the vegetables along with the chicken for a smoky flavor.
Make it ahead: You can prepare the chicken, tortellini, and balsamic vinaigrette ahead of time and store them separately in the refrigerator. Then, simply combine everything when you’re ready to serve.
Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

This Balsamic Chicken Tortellini Salad is a complete meal on its own, but it also pairs well with other dishes. Here are a few serving suggestions:

Serve it as a light lunch or dinner.
Bring it to a potluck or picnic.
Serve it as a side dish with grilled fish or steak.
Pair it with a crusty bread for dipping in the balsamic vinaigrette.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a delicious and easy way to enjoy a healthy and flavorful meal. Feel free to experiment with different ingredients and variations to make it your own. Happy cooking!

Conclusion:

This Balsamic Chicken Tortellini Salad isn’t just another salad; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! The combination of tender, balsamic-glazed chicken, the cheesy goodness of tortellini, and the vibrant crunch of fresh vegetables all tossed in a tangy, homemade balsamic vinaigrette is simply irresistible. It’s the perfect balance of sweet, savory, and satisfying, making it a winner for lunch, dinner, or even a potluck contribution.

But what truly sets this recipe apart is its versatility. It’s not just a one-trick pony! Feel free to get creative and adapt it to your own tastes and preferences. For a heartier meal, consider adding some grilled asparagus or roasted bell peppers. If you’re looking for a vegetarian option, simply omit the chicken and add some grilled halloumi cheese or marinated artichoke hearts. You could even swap out the spinach for kale or romaine lettuce, depending on what you have on hand.

Serving Suggestions and Variations:

* Picnic Perfect: Pack this salad for a picnic! It travels well and is delicious cold.
* Pasta Power: Experiment with different types of tortellini. Cheese-filled is classic, but spinach and ricotta or even mushroom tortellini would be fantastic.
* Protein Boost: Add some chickpeas or white beans for extra protein and fiber.
* Dressing Delight: If you’re short on time, a store-bought balsamic vinaigrette will work in a pinch, but I highly recommend making your own for the best flavor.
* Spice it Up: Add a pinch of red pepper flakes to the dressing for a little kick.
* Nutty Goodness: Sprinkle some toasted pine nuts or slivered almonds on top for added crunch and flavor.
* Seasonal Swaps: Adjust the vegetables based on what’s in season. Cherry tomatoes and cucumbers are great in the summer, while roasted butternut squash and cranberries would be delicious in the fall.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s quick, easy, and packed with flavor, making it the perfect weeknight meal. Plus, it’s a great way to use up leftover grilled chicken or tortellini.

So, what are you waiting for? Head to the kitchen and give this Balsamic Chicken Tortellini Salad a try! I promise you won’t be disappointed. And don’t forget to share your creations with me! I’d love to see your photos and hear about any variations you make. Tag me on social media and let me know what you think. I’m always looking for new ideas and inspiration, and I can’t wait to see what you come up with. Happy cooking! I am sure you will love this Balsamic Chicken Tortellini Salad as much as I do. It’s a guaranteed crowd-pleaser!