Chicken & Spring Vegetable Tortellini Salad Recipe

Recipe By Slurrp

This Chicken & Spring Vegetable Tortellini Salad is a refreshing and satisfying dish perfect for springtime. It features tender chicken, colorful spring vegetables, and cheesy tortellini tossed in a zesty lemon vinaigrette. The combination of flavors and textures creates a delightful balance, making it a great option for a light lunch or dinner. Serve it chilled for a refreshing meal or bring it to a picnic or potluck for a crowd-pleasing dish.

4.3
23 Rating -
Rate
Non Vegdiet
45minstotal
45m.total
Chicken & Spring Vegetable Tortellini Salad
plan
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ingredients serve

Ingredients for Chicken & Spring Vegetable Tortellini Salad Recipe

  • 1.33 ounce Tortellini
  • 0.33 cup Cooked Chicken, Shredded Or Diced
  • 0.17 cup Cherry Tomatoes, Halved
  • 0.17 inch Cup Asparagus, Trimmed And Cut Into
  • 0.17 cup Peas
  • 1/25 cup Fresh Lemon Juice
  • 1/25 cup Olive Oil
  • 0.33 cloves Cloves Garlic, Minced
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • as required Fresh Basil Leaves, For Garnish
  • as needed Grated Parmesan Cheese, For Garnish

Directions: Chicken & Spring Vegetable Tortellini Salad Recipe

Cooking Directions

  • STEP 1.Cook the tortellini according to package instructions. Drain and set aside.
  • STEP 2.In a large bowl, combine the cooked tortellini, cooked chicken, cherry tomatoes, asparagus, and peas.
  • STEP 3.In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the vinaigrette.
  • STEP 4.Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
  • STEP 5.Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
  • STEP 6.Before serving, garnish with fresh basil leaves and grated Parmesan cheese.
  • STEP 7.Serve chilled and enjoy!

Cooking Tips

  • You can use store-bought or homemade tortellini for this recipe.
  • Feel free to add other spring vegetables like snap peas or baby spinach.
  • For extra flavor, you can grill the chicken before adding it to the salad.
  • Make sure to refrigerate the salad for at least 1 hour to enhance the flavors.
  • This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator.
  • Serve the salad chilled for the best taste and texture.
  • This salad is great as a standalone meal or as a side dish for grilled meats or seafood.
Nutrition
value
179
calories per serving
7 g Fat19 g Protein8 g Carbs5 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    19g
  • Carbs
    8g
  • Fiber
    5g

MacroNutrients

  • Carbs
    8g
  • Protein
    19g
  • Fiber
    5g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    118mg
  • Iron
    3mg
  • Vitamin A
    141mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    64mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    186mg
  • Selenium
    15mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp