Tortellini Chicken Salad

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1 family sized package of cheese tortellini
or the filling of your choice
a rotisserie chicken
or about 3 cups of cooked chicken
purple onion slices very thin
sun dried tomatoes
crumbled tomato basil feta cheese
black olives
fresh basil
Romano Basil Vinaigrette
(I used Wish bone brand)
salt and pepper to taste
freshly grated Parmigiano reggiano cheese


Start by removing the chicken from the carcass. If you have leftover cooked chicken lying around, feel free to use that. Cooked shrimp may be really nice, too! Boil the tortellini according to package directions, just until done. Don’t over boil them as you don’t want them mushy. Add the cooked and drained tortellini to a large bowl. NOT the size I used… I had to switch bowls as this one was clearly not large enough in the end.

To the tortellini, add the rest of the ingredients. It’s that easy. Give it all a nice stir to combine. Then adjust any of the ingredients that you may like more of. It’s a touchy feely sort of recipe. :) * Don’t let these purple onions scare you off. After sitting there with all the dressing and stuff, they really soften and mellow! You really need them in there. Finish it off with a nice grating of Parmigiano reggiano.

To serve – Garnish with a bit more fresh basil and feta. It’s pretty good when you first make it, when it’s still warm… but I find it to really be best if you refrigerate it for the next day!

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