This tasty salad with cheese tortellini, snow peas, bell pepper, water chestnuts and an Asian sesame dressing is a nice twist on a pasta salad. It's also super easy to make ahead to take to a lunch or dinner.
Chicken, Pasta, Lunch, Quick and Easy
Servings: 4 to 6 people
Calories: 947 kcal
6 ounces, cut into 3 pieces on the bias
boneless chicken breasts
8-ounce can sliced water chestnuts
orange bell pepper
freshly ground black pepper
toasted sesame seeds
Sesame Ginger Dressing:
rice wine vinegar
vegetable or canola oil
Cook the chicken breasts by air-frying, grilling, sautéing or poaching. (To poach, bring a saucepan of water to a boil. Season generously with salt and then add the chicken breasts. Let the pot return to the boil and then cover and turn off the heat. Let the chicken sit in the water for 20 minutes and then remove, transfer to a cutting board and let them cool.)
Bring a large stockpot of salted water to the boil. Add the tortellini and cook for 1 minute. Add the snow peas to the pot with the tortellini and boil for an additional 2 minutes. Drain the tortellini and snow peas together, rinse with cold water and transfer to a large bowl.
Cut the cooled chicken up into ½-inch cubes. Cut the pepper into 1- to 2-inch pieces.
Make the sesame ginger dressing by whisking the sugar, rice wine vinegar, soy sauce and fresh ginger together. While whisking, drizzle in the sesame and vegetable oils until the dressing thickens slightly.
Add the chicken, peppers and water chestnuts to the tortellini and snow peas. Add the dressing and toss to coat. Season with freshly ground black pepper and add the toasted sesame seeds. Chill until ready to serve.
Sesame Chicken Tortellini Salad
Amount Per Serving
Calories from Fat 369
% Daily Value*
Saturated Fat 10g50%
Vitamin A 1558IU31%
Vitamin C 68mg82%
* Percent Daily Values are based on a 2000 calorie diet.