Mediterranean Chicken Tortellini Salad Food

CHICKEN AND TORTELLINI SALAD

Steps:

• Prepare the Vinaigrette: Combine all of the dressing ingredients in a large jar or measuring cup. Shake (or whisk) until completely combined. Set aside.
• Prepare the Chicken: Season chicken with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.
• The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
• When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
• Prepare the Tortellini: Cook the tortellini in a large saucepot according to package instructions. Drain.
• While the tortellini cooks, dice the chicken into bite-size pieces.
• Assemble the Salad: In a large bowl, gently combine diced chicken, cooked tortellini, spinach, onion, tomatoes, cucumbers, olives, and feta cheese. Pour about ¼ cup vinaigrette over the salad (or more, to taste). Reserve remaining vinaigrette.*
• Cover and refrigerate salad until ready to serve. You can prepare this dish up to 1 day in advance. Stir in the chopped fresh basil just before serving.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes.
• Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl.
• Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.
• Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil.

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

MEDITERRANEAN TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook and stir sausage over medium heat 6-7 minutes or until lightly browned. Transfer to a large bowl. , Drain tortellini; add to sausage. Stir in pesto. Add remaining ingredients; toss to combine. Serve warm or refrigerate until chilled.

CHICKEN TORTELLINI SALAD

Steps:

• Cook the tortellini according to the package directions; drain, rinse with cold water, drain again.
• In a large bowl, combine the sour cream, mayonnaise, and ranch dressing mix; mix well.
• Add the tortellini, chicken, roasted peppers, scallions, and basil; toss until well combined.
• Cover and chill until ready to serve (takes about 2 hours to chill).

MEDITERRANEAN TORTELLINI PASTA SALAD

Steps:

• Boil and rinse tortellini. Blanch spinach if using fresh. Defrost and drain spinach if using frozen.
• Combine tortellini, spinach, olives, tomatoes, onion.
• Mix oil and vinegar, then pour over salad mixture.
• Add cheeses.
• Enjoy!

CHICKEN TORTELLINI SALAD

Steps:

• Combine all ingredient in a large bowl. Refrigerate until ready to serve.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Combine olive oil, tarragon vinegar (2T+ 2t.), tarragon, lemon juice and Dijon-- whisk to blend. Season with salt and pepper. Pour 1/4 cup over chicken in med. bowl.
• Cook orzo--drain and rinse with cold water. Stir in remaining dressing. Add remaining ingredients. Adjust salt and pepper and serve.

CHICKEN AND TORTELLINI SALAD

Steps:

• Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
• Mix mayonnaise, Parmesan and orange juice in small bowl.
• Pour dressing over salad and toss.
• Refrigerate until ready to use.
• Add optional garnish of orange sections and/or strawberry slices.
• If desired, serve on trimmed spinach leaves.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Blanch the green beans in boiling, salted water until just tender, 3 to 4 minutes.
• Drain, refresh under cold water, then drain again.
• Pat dry and place in a large bowl with the chicken,celery,olives and parsley.
• Before serving, season with salt and pepper.
• Toss well with the lemon zest and the juice and olive oil.
• Arrange greens on individual plates and top with the chicken salad.
• Serve at room temperature.

MEDITERRANEAN ORZO CHICKEN SALAD

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

MEDITERRANEAN CHICKEN TORTELLINI SALAD

Steps:

• Prepare tortellini and cook sugar snap peas, according to package directions. Rinse under cold water to cool. Drain well.
• In large bowl, combine all ingredients; add dressing and toss gently to coat.
• Cover, refrigerate 1-2 hours to blend flavors.