• Cleveland Cooking

Chicken Tortellini Salad

Updated: 6 days ago

chicken tortellini salad on a plate with parmesan cheese on top
cleveland cooking chicken tortellini salad

This is a very easy recipe for a quick dinner. You can do multiple things at once to make the cooking process go faster. We love the freshness of the vegetables and the fresh pasta. This is not a heavy salad but it works as a side or a dinner. I used a cheese filled tortellini but you can use whatever filled tortellini you like. Make it your own!

For the chicken:

2 chicken breasts cut on bias

2 tablespoons of olive oil

1/2 teaspoon each of sea salt and cracked black pepper


1 pound of fresh tortellini

1 medium onion sliced thin

1 seedless cucumber diced

1 yellow (or red or green) bell pepper diced

1/2 pint (or more) of red grape tomatoes sliced in half

For the dressing:

1/2 cup of olive oil

1/4 cup of red wine vinegar

1 tablespoon of dijon mustard

1 teaspoon of honey

1/2 teaspoon each of sea salt and cracked black pepper

Preheat the oven to 375 degrees F and bring a pot of water to boil for tortellini.

While water is heating up, cut up onion, cucumber, grapes, and tomatoes. When water comes to a boil, cook tortellini until desired texture. Fresh pasta tends to cook faster and may float when done. Drain tortellini and set aside.

While tortellini is cooking, place chicken on a foil lined baking sheet and mix with olive oil salt and pepper. Cover with another piece of foil and crimp edges. Bake for 20 minutes or until chicken reaches 165 degrees F. When done and cooled, cut into bite sized pieces.

Combine all dressing ingredients in a bowl, mason jar, or cruet and mix well.

In a large bowl combine cut up vegetables, chicken, tortellini, and dressing in a bowl and mix well. Serve right away or let it chill in the refrigerator. An option is to serve with shredded parmesan cheese.


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