When you’re craving a salad that’s anything but boring, the Warm Balsamic Chicken Tortellini Salad delivers a plate full of comforting flavors. Picture tender grilled chicken, pillowy cheese tortellini, crisp asparagus, sweet cherry tomatoes, and fresh baby spinach, all brought together with shavings of Parmesan and a drizzle of balsamic glaze. It’s a dish that’s hearty enough for dinner but elegant enough to serve at a gathering.

The balance of textures makes this salad a standout: juicy chicken, chewy pasta, crunchy veggies, and creamy cheese. The warmth of the ingredients slightly wilts the spinach, making every bite a cozy, flavor-packed experience. Whether you serve it fresh off the stove or let it come to room temperature, this salad is a crowd-pleaser.

What Kind of Tortellini Should I Use?

Cheese tortellini is the classic pick here, adding a creamy, rich element that pairs beautifully with the grilled chicken. You can use fresh or refrigerated tortellini for the best texture, but frozen works too if that’s what you have on hand. Spinach or mushroom tortellini would also be delicious variations if you want to switch things up.

Ingredients for the Warm Balsamic Chicken Tortellini Salad

Chicken breast: Provides the lean, juicy protein that anchors the dish.
Cheese tortellini: Adds a soft, cheesy bite that complements the salad.
Asparagus: Brings a fresh, green crunch and a hint of earthiness.
Cherry tomatoes: Add bursts of sweetness and color.
Baby spinach: Provides a tender green base that wilts just slightly under the warm toppings.
Parmesan shavings: Lend salty, nutty notes that elevate the salad.
Balsamic glaze: Finishes everything with a sweet, tangy drizzle for maximum flavor.

How To Make the Warm Balsamic Chicken Tortellini Salad

Step 1: Prepare the Chicken

Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium-high heat until golden brown and cooked through, about 6–7 minutes per side. Let rest before slicing into bite-sized pieces.

Step 2: Cook the Tortellini

Bring a pot of salted water to a boil and cook the cheese tortellini according to the package instructions. Drain and set aside, drizzling with a little olive oil to prevent sticking.

Step 3: Blanch the Asparagus

While the tortellini cooks, blanch the asparagus in boiling water for 1–2 minutes until just tender but still bright green. Transfer to an ice bath or run under cold water to stop the cooking.

Step 4: Assemble the Salad

In a large bowl, toss together the baby spinach, cooked tortellini, cherry tomatoes (halved), and blanched asparagus. Add the sliced chicken on top.

Step 5: Add the Finishing Touches

Shave Parmesan over the salad and drizzle generously with balsamic glaze. Give everything a gentle toss or leave it layered for a more composed presentation.

Serving and Storing Warm Balsamic Chicken Tortellini Salad

This salad is best served warm, just after tossing everything together. The heat softens the spinach slightly and melds the flavors beautifully. If you’re making it ahead, store the components separately: keep the chicken, tortellini, and veggies chilled in airtight containers, and combine just before serving. Reheat the chicken and tortellini gently to restore their warmth.

Frequently Asked Questions

Can I use a different protein?

Absolutely! Grilled shrimp, salmon, or even crispy tofu work beautifully in place of chicken.

What’s a good balsamic glaze substitute?

If you don’t have balsamic glaze, reduce regular balsamic vinegar with a bit of honey over low heat until syrupy.

Can I make this vegetarian?

Yes — simply omit the chicken or swap it for roasted chickpeas or grilled halloumi.

How long will leftovers last?

Stored in the fridge, leftovers will keep for 2–3 days. Keep the balsamic glaze separate to prevent sogginess.

Do I have to blanch the asparagus?

Blanching keeps it bright and tender, but you can also roast or grill it for a smokier flavor.

Want More Salad Ideas?

You might also like the Italian Grinder Salad, packed with deli meats and zippy dressing for a hearty crunch. Or try the California Spaghetti Salad, a bright and tangy pasta salad perfect for picnics.

For cozier options, I recommend the Garlic Sausage Alfredo Rigatoni, rich and creamy with a comforting twist. If you’re in the mood for a classic, check out the Creamy Broccoli Cheddar Soup — it’s like a hug in a bowl.

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If you make it, I’d love to know how it turned out. Did you go with chicken, or try a fun twist? Leave a comment below — I’m always excited to hear your variations and tips!

Warm Balsamic Chicken Tortellini Salad

Author: Julia Koch
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

A cozy, hearty salad featuring grilled chicken, cheese tortellini, asparagus, cherry tomatoes, baby spinach, Parmesan, and balsamic glaze. Perfect for an elegant meal or an impressive dinner party dish.

Ingredients

2 chicken breasts

9 oz cheese tortellini

1 bunch asparagus, trimmed and cut into pieces

1 cup cherry tomatoes, halved

3 cups baby spinach

1/2 cup Parmesan shavings

2–3 tbsp balsamic glaze

Olive oil, for cooking

Salt and pepper, to taste

Instructions

Season chicken breasts with salt, pepper, and olive oil. Grill or pan-sear over medium-high heat for 6–7 minutes per side. Let rest and slice.
Cook tortellini in salted boiling water per package instructions. Drain and toss with a little olive oil.
Blanch asparagus in boiling water for 1–2 minutes, then cool in ice water.
In a large bowl, combine spinach, tortellini, asparagus, and cherry tomatoes.
Top with sliced chicken, Parmesan shavings, and drizzle with balsamic glaze.
Toss gently or serve layered.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner