Balsamic Chicken Tortellini Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 Chicken Breasts, sliced
02 -
1 tablespoon Olive Oil
03 -
1/4 cup Italian Dressing
04 -
1/4 cup Balsamic Vinegar
05 -
1 1/2 tablespoon Honey
06 -
1/8 teaspoon Crushed Red Chili Pepper Flakes
07 -
1 teaspoon Salt
08 -
1 pound Asparagus
09 -
3/4 cup Shredded Carrots
10 -
3/4 cup Grape Tomatoes
11 -
1 (20-ounce) package Cheese Tortellini, cooked
12 -
Fresh minced Basil (optional, for garnish)
# Instructions:
01 -
Cook the tortellini according to package directions, drain, and set aside in a large bowl.
02 -
Combine Italian dressing, balsamic vinegar, honey, and red pepper flakes. Whisk together in a small bowl or shake in a sealed jar. Set aside.
03 -
Melt olive oil in a large frying pan over medium-high heat. Add sliced chicken, season with salt, and cook for 2-3 minutes per side until browned and cooked through.
04 -
Add 1/4 cup of the prepared sauce to the chicken and bring to a boil. Simmer for 1 minute, turning the chicken to coat all sides. Add chicken to the tortellini and toss.
05 -
In the same pan, add chopped asparagus and cook for 3 minutes, stirring occasionally. Add the shredded carrots and continue cooking until the vegetables are tender but slightly crunchy.
06 -
Add the cooked vegetables and grape tomatoes to the tortellini and chicken. Pour the remaining sauce into the pan, simmer, and cook for 1-2 minutes until slightly thickened. Toss gently to combine.
07 -
Garnish with fresh minced basil if desired, and serve immediately.
# Notes:
01 -
This dish can be enjoyed warm or cold, making it perfect for meal prep. Store individual portions in sealed containers in the fridge for up to 4-5 days.