Description
A refreshing and flavorful salad featuring tender tortellini, juicy grilled chicken, crisp vegetables, and a tangy balsamic dressing. Perfect as a light lunch or satisfying dinner.
Ingredients
12 oz cheese tortellini
1 lb cooked and cooled chicken breast, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1 cup bell peppers, diced
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Instructions
Cook the tortellini according to package instructions, drain, and set aside.
Grill or pan-sear the chicken breast until fully cooked, then dice and set aside.
In a bowl, combine the cooled chicken, cooked tortellini, cherry tomatoes, red onion, bell peppers, and fresh basil.
In a separate small bowl, whisk together olive oil, balsamic vinegar, honey, red pepper flakes, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to coat.
Chill for 15 minutes before serving to allow the flavors to meld.
Notes
For a vegan option, substitute the chicken with sautéed chickpeas or a plant-based chicken alternative.
You can prepare components ahead of time and assemble just before serving.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg