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Balsamic Chicken Tortellini Salad is my go to dish whenever I want something that feels both fresh and cozy At home we love this served warm for dinner but its just as easy to pack cold for a tasty lunch the next day The combo of juicy chicken cheesy tortellini and a sweet tangy balsamic kick makes every bite hearty and satisfying
The first time I whipped this up was for a family picnic and we finished the whole bowl before dessert Ever since it has been a reliable crowd pleaser
Ingredients
- Chicken breasts: tender and juicy after a quick pan sear Look for fresh plump chicken for best results
- Cheese tortellini: acts as the filling base Choose a goodquality refrigerated brand for rich flavor
- Asparagus: bright and snappy adds a fresh crunch Pick bright green spears with firm tips
- Grape tomatoes: bursty and sweet for a juicy bite Seek out plump and deeply colored ones
- Shredded carrots: add color and gentle sweetness Buy pre shredded for convenience or hand grate for extra freshness
- Balsamic vinegar: the recipe’s flavor star giving tang and depth Opt for a thick aged balsamic if you have it
- Honey: softens the dressing with balancing sweetness Use local honey for the freshest taste
- Italian dressing: easy and herby for that Italian pop A simple store brand works or homemade if you like a stronger herb flavor
- Olive oil: for pan frying chicken Pick extra virgin for more flavor
- Crushed red chili pepper flakes: just a touch for warmth Adjust more or less for mild or spicy tastes
- Salt: heightens every flavor so use a good quality sea salt if possible
- Fresh basil: optional but beautiful and fragrant Always worth the extra touch if you have it
Step-by-Step Instructions
- Cook the Tortellini:
- Boil the tortellini in salted water according to the package directions then drain and place in a large serving bowl The pasta should be al dente firm but not mushy
- Make the Balsamic Dressing:
- Whisk Italian dressing balsamic vinegar honey and red chili pepper flakes together in a small bowl or shake them in a jar until well combined The mixture should be emulsified and slightly thick Set aside
- Sauté the Chicken:
- In a large frying pan melt olive oil over mediumhigh heat Swirl to coat the pan evenly Add sliced chicken arrange in a single layer and sprinkle with salt Let chicken brown without moving it for 2 to 3 minutes per side so a golden crust forms Test for doneness by cutting into the thickest piece it should be opaque and juicy not pink inside
- Sauce and Combine:
- Pour a quarter cup of the balsamic dressing over the cooked chicken in the pan Bring to a fast simmer then lower heat Let the chicken bubble in the sauce for about a minute while turning the pieces so they are all coated Transfer chicken and any pan juices to the cooked tortellini in the bowl and toss to combine
- Cook the Vegetables:
- Into the same pan add the chopped asparagus Cook for about 3 minutes stirring so the pieces get both charred and cooked through Then add shredded carrots and cook both veggies together until just fork tender but still vibrant and crisp
- Add Veggies and Sauce:
- Add the cooked asparagus and carrots plus sliced grape tomatoes into the bowl with chicken and tortellini Pour the remaining balsamic dressing over everything and toss lightly so the pasta and veggies are glistening If you like simmer the sauce leftovers in the pan for a minute or two until slightly thicker before adding to the bowl
- Finish and Serve:
- Garnish the salad with a generous sprinkle of minced fresh basil Serve immediately for a cozy warm salad or chill for later
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I always use grape tomatoes for bursts of sweet tang and my youngest always picks them out to eat first This dish reminds me of summer cookouts where we gathered around a picnic table laughing and scooping big spoonfuls into our bowls
Storage Tips
This salad keeps well in airtight containers for up to five days in the fridge The flavors meld together overnight so leftovers always taste fantastic For best texture let the salad come to room temperature or gently rewarm in the microwave before eating
Ingredient Substitutions
No asparagus Try zucchini or broccoli florets instead If chicken breast is not available rotisserie chicken makes it even quicker For a dairy free twist sub with a favorite vegan tortellini and swap honey for maple syrup
Serving Suggestions
Serve with warm focaccia or crusty bread to soak up the tasty balsamic juices A light green salad and a glass of crisp white wine or sparkling water round out the meal
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Cultural Historical Context
Pasta salads have roots in both Mediterranean and American traditions This Italian inspired version gets its savory sweet depth from balsamic vinegar a classic ingredient from Modena Italy and the tortellini brings extra comfort to every bite
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Frequently Asked Questions About Recipes
- → Could I eat this tortellini thing cold?
Yep, it works chilled or straight from the stove. The flavors come together even more after some fridge time, so it’s awesome for prepping ahead or bringing along outside.
- → Which veggies taste best in here?
Grape tomatoes, shredded carrots, and asparagus totally pop for crunch and color, but bell peppers or a bit of spinach are great extras if you want to throw them in.
- → What's the easiest way to cook the chicken for this?
Slice up some chicken breasts, cook them in olive oil till they're golden all the way, then toss with a splash of that balsamic sauce to really lock in the flavor.
- → Can I switch out cheese tortellini?
Sure thing—try spinach or even mushroom tortellini if you like. Any stuffed pasta will work out just fine.
- → How many days will leftovers last?
Keep it sealed in your fridge and it stays good for about four or five days. The flavors get even better as it sits.