This warm salad features tasty chicken, flavorful tortellini, and a tangy balsamic dressing. It’s a delightful mix that feels cozy and satisfying!
You’ll love how the warm chicken and pasta mingle with veggies. Perfect for a light dinner, or if you’re like me, a main dish and a side snack later! 😋
I really enjoy serving this salad with a sprinkle of cheese on top. It makes everything even more delicious and feels like a treat without too much effort!
Key Ingredients & Substitutions
Tortellini: Cheese tortellini brings a creamy texture and rich flavor. You can use spinach or meat-filled tortellini for a different twist. If you’re avoiding carbs, zucchini noodles work great!
Chicken: Boneless, skinless chicken breasts are perfect for this salad. For a quicker option, use pre-cooked rotisserie chicken. You could also use tofu for a vegetarian version!
Balsamic Vinegar: This is a key flavor booster in the dressing. If you don’t have balsamic vinegar, red wine vinegar can work, but it will be a bit more tart. A splash of olive oil can help balance it out.
Spinach: Baby spinach is mild and tender. You can swap it for arugula if you prefer a peppery bite or swap it for kale for more texture. Just massage the kale a bit to soften it up!
How Do You Cook Tortellini Perfectly?
Cooking tortellini is straightforward but the timing is important for the best texture. Start with a pot of boiling salted water; it helps flavor the pasta.
- Add the tortellini and give it a gentle stir to prevent sticking.
- Follow the package instructions for cooking time, usually about 3-5 minutes for fresh tortellini.
- Taste one to see if it’s al dente—tender but still firm to the bite.
- Once cooked, drain the tortellini and toss it with a little olive oil to prevent sticking while you prepare the rest of the salad.
With these tips, your tortellini will be perfectly cooked and ready to shine in your warm salad! Enjoy making this delicious dish!
Warm Balsamic Chicken Tortellini Salad
Ingredients You’ll Need:
- 1 lb (450 g) cheese tortellini (fresh or refrigerated)
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach leaves
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Optional: grated Parmesan cheese for topping
How Much Time Will You Need?
This delightful warm salad takes about 25 minutes to prepare from start to finish. That’s 10 minutes for prep and about 15 minutes for cooking. Perfect for a quick and tasty meal any night of the week!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add in the tortellini and cook according to the package instructions until they’re al dente (tender but still firm). This usually takes about 3-5 minutes. When done, drain the tortellini and set it aside.
2. Cook the Chicken:
While the tortellini is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season your chicken breasts with salt and pepper on both sides. Place the chicken in the skillet and cook for about 5-6 minutes on each side, until they’re golden brown and cooked through. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté it for about 30 seconds, just until it’s fragrant. Then, add the halved cherry tomatoes and sliced red onion. Cook these together for 2-3 minutes, allowing the tomatoes to soften a little.
4. Create the Dressing:
Next, pour in the balsamic vinegar, honey (or maple syrup), and Dijon mustard into the skillet with the veggies. Stir it all together and let it cook for another 2 minutes to create a warm dressing that thickens slightly.
5. Combine Ingredients:
Now it’s time to bring everything together! Add the cooked tortellini, sliced chicken, and baby spinach into the skillet. Gently toss everything together until well combined, allowing the spinach to wilt slightly, about 1-2 minutes.
6. Finish and Serve:
Remove the skillet from the heat and sprinkle the chopped fresh basil on top. Taste and adjust the seasoning with more salt and pepper if needed. Serve the salad warm, and if you like, add some grated Parmesan cheese on top for an extra layer of flavor.
Enjoy your warm, flavorful balsamic chicken tortellini salad! It’s a delicious and satisfying dish perfect for any occasion.
FAQ for Warm Balsamic Chicken Tortellini Salad
Can I Use Frozen Tortellini for This Recipe?
Absolutely! Just follow the package instructions for cooking time, as it may vary slightly from fresh tortellini. Ensure the water is boiling before adding them for the best results.
What Can I Substitute for Chicken?
If you’re looking for a meatless option, consider using grilled tofu, chickpeas, or even shredded rotisserie chicken. For a seafood twist, shrimp would also be delicious!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop, adding a splash of balsamic vinegar or olive oil to refresh the flavors.
Can I Make This Salad Ahead of Time?
You can prep the tortellini, chicken, and dressing in advance! Just toss everything together and warm it before serving for the best flavor and texture. This salad is best enjoyed fresh but can be assembled a few hours ahead.
