Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

grilled chicken and tortellini salad

(2 RATINGS)
610 Pinches 17 Photos
irishpeggy avatar
Avon Lake, OH
Updated on Jun 29, 2020

This is a great chicken pasta meal. It can also be prepared without the chicken, and other vegetables - artichoke hearts are popular with this dish.

Blue Ribbon Recipe

The ingredients in this recipe combine to make one fabulous summer dish. With the grilled chicken and tortellini, it's hearty enough to be a light summer dinner. The frozen tortellini adds just enough cheese to the salad. Sun-dried tomatoes and Italian dressing give the salad a ton of flavor. It's a universal meal everyone will love. Leftovers make a great lunch.

— The Test Kitchen
prep time 30 Min
cook time 20 Min
method Stove Top
yield 4-6 serving(s)

Ingredients

  • 1/2 package herbed grilling marinade (powder form), 1 oz package
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons water
  • 1 package mixed cheese tortellini (refrigerated type), 20 oz.
  • 1 jar pesto basil sauce (8 oz)
  • 4-6 ounces sun-dried tomatoes, julienned
  • 1 pound boneless, skinless chicken breasts (approx. 3)
  • 4-6 ounces zesty Italian salad dressing
  • 1 cup shaved or shredded Parmesan chees
  • 1 cup toasted pine nuts
  • 3 - fresh basil leaves
  • - salt and pepper, to taste

How To Make grilled chicken and tortellini salad

  • Marinating the chicken.
    Step 1
    Marinade chicken in herb mix in a Ziploc bag. Add the olive oil, balsamic vinegar, and water. Marinate for at least 1 hour.
  • Grilling the chicken until cooked.
    Step 2
    Grill chicken, turning every 2 minutes for a total of 12 minutes.
  • Adding oil to the boiling water for the tortellini.
    Step 3
    Boil tortellini pasta per instructions, add a small amount of olive oil to water and boil approx 7 minutes - drain well.
  • Adding oil to the cooked tortellini.
    Step 4
    Toss a small amount of olive oil in pasta to prevent sticking.
  • Cutting sun-dried tomato into smaller pieces.
    Step 5
    Cut julienned strips of sun-dried tomatoes into smaller pieces.
  • Toasting pine nuts.
    Step 6
    Toast the pine nuts. Place pine nuts in a pan in a single layer over medium heat. Constantly stir until fragrant and golden brown (about 7-8 minutes). Quickly transfer to a plate so they don't burn.
  • Pesto, sun-dried tomatoes, and toasted pine nuts added to tortellini.
    Step 7
    Add pesto, sun-dried tomatoes, and toasted pine nuts to the tortellini.
  • Adding Italian dressing.
    Step 8
    And add zesty Italian salad dressing.
  • Adding shredded Parmesan cheese.
    Step 9
    Add shaved Parmesan cheese.
  • Stirring everything together.
    Step 10
    You can also season salt and pepper to taste. Stir together.
  • Chicken sliced into bite-size pieces.
    Step 11
    Cut grilled chicken into bite-size strips.
  • Adding chicken to the salad.
    Step 12
    Add grilled chicken to the pasta salad prior to serving.
  • Rolling basil leaves.
    Step 13
    Cut basil leaves into ribbons. First, roll the basil.
  • Cutting basil into ribbons.
    Step 14
    Then cut into ribbons. Basil is for garnish and adds additional flavor.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Pasta
Culture: Italian
Keyword: #tortellini
Keyword: #salad
Collection: All-Star Salads
Ingredient: Pasta
Method: Stove Top

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes