Tortellini Chicken Salad Recipe

4.5 3
Tortellini Chicken Salad Recipe
Tortellini Chicken Salad Recipe photo by Taste of Home
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Tortellini Chicken Salad Recipe

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4.5 3
Publisher Photo
You can substitute any type of cheese tortellini. Since this salad needs to chill, plan ahead.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 packages (9 ounces each) refrigerated tricolor cheese tortellini
  • 4 cups cubed cooked chicken breast
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 2 medium tomatoes, chopped
  • 1 cup cubed part-skim mozzarella cheese
  • 1/3 cup minced fresh parsley
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 cup balsamic vinaigrette
  • 1/2 cup shredded Parmesan cheese

Directions

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat.
Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss. Yield: 8 servings.
Originally published as Tortellini Chicken Salad in Weeknight Cooking Made Easy Annual 2005, p88

Nutritional Facts

1-1/2 cups: 396 calories, 17g fat (5g saturated fat), 82mg cholesterol, 1024mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 35g protein.

  • 2 packages (9 ounces each) refrigerated tricolor cheese tortellini
  • 4 cups cubed cooked chicken breast
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 2 medium tomatoes, chopped
  • 1 cup cubed part-skim mozzarella cheese
  • 1/3 cup minced fresh parsley
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 cup balsamic vinaigrette
  • 1/2 cup shredded Parmesan cheese
  1. Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat.
  2. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss. Yield: 8 servings.
Originally published as Tortellini Chicken Salad in Weeknight Cooking Made Easy Annual 2005, p88

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