Chicken & Spring Vegetable Tortellini Salad

Chicken & Spring Vegetable Tortellini Salad

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From: EatingWell Magazine, May/June 2018

Store-bought tortellini and frozen peas keep things quick in this healthy 30-minute meal. Jazzed-up bottled salad dressing helps you go even faster. Look for one with 200 mg or less of sodium and 3 g or less of sugar per serving.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound boneless, skinless chicken breast
  • 2 bay leaves
  • 6 cups water
  • 1 (20 ounce) package fresh cheese tortellini
  • ½ cup peas, fresh or frozen
  • ¼ cup creamy salad dressing, such as ranch or peppercorn
  • 2 tablespoons red-wine vinegar
  • 5 tablespoons chopped fresh herbs, such as basil, dill and/or chives, divided
  • ½ cup chopped marinated artichokes plus 2 tablespoons marinade, divided
  • ½ cup julienned radishes
  • 1 cup pea shoots or baby arugula
  • 2 tablespoons sunflower seeds

Preparation

  • Prep

  • Ready In

  1. Combine chicken, bay leaves and water in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until an instant-read thermometer inserted in the thickest part registers 165°F, 10 to 12 minutes. Transfer the chicken to a clean cutting board to cool.
  2. Remove the bay leaves. Add tortellini to the pot and return the water to a boil; cook, stirring occasionally, until the tortellini are just tender, about 3 minutes. Add peas and cook 1 minute more. Drain and rinse with cold water.
  3. Meanwhile, combine dressing, vinegar, 3 tablespoons herbs and artichoke marinade in a large bowl. Shred the chicken and add to the dressing along with the tortellini, peas, artichokes, radishes and pea shoots (or arugula); stir to combine. Serve the salad topped with the remaining 2 tablespoons herbs and sunflower seeds.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 357 calories; 13 g fat(3 g sat); 4 g fiber; 36 g carbohydrates; 24 g protein; 20 mcg folate; 47 mg cholesterol; 3 g sugars; 1 g added sugars; 579 IU vitamin A; 10 mg vitamin C; 80 mg calcium; 3 mg iron; 452 mg sodium; 240 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, ½ vegetable, 2 lean protein, 1½ fat

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