Best 15 Spinach Salad With Chicken Pistachios Tortellini Recipes

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Are you looking for a delicious and nutritious meal that combines the flavors of spinach, chicken, pistachios, and tortellini? If so, you'll love this spinach salad with chicken pistachios tortellini recipe. This flavorful salad is packed with protein and healthy fats, making it a great choice for a light lunch or dinner. Plus, it's easy to make and can be ready in just 30 minutes.

Let's cook with our recipes!

SPINACH AND TORTELLINI SALAD



Spinach and Tortellini Salad image

Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.

Provided by lvich

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
⅓ cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 33.1 g, Cholesterol 17.2 mg, Fat 23.2 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 1420.2 mg, Sugar 5.6 g

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE



Spinach Salad with Chicken, Avocado, and Goat Cheese image

Great salad with chicken, avocado, and goat cheese.

Provided by Bethshan

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

¼ cup pine nuts
8 cups chopped spinach
1 cup halved cherry tomatoes
1 ½ cups chopped cooked chicken
1 large avocado - peeled, pitted, and sliced
½ cup corn kernels
⅓ cup crumbled goat cheese
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

  • Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
  • Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
  • Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 g

SPINACH AND CHICKEN SALAD



Spinach and Chicken Salad image

This salad tastes great and packs a super nutritional punch! Try it with any dressing, but my favorite is a fat free roasted garlic vinaigrette.

Provided by JESSICAWILLIAMS

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (10 ounce) bag fresh spinach, rinsed and dried
4 cooked skinless, boneless chicken breast halves, sliced
1 zucchini, halved lengthwise and sliced
1 red bell pepper, chopped
½ cup black olives
3 ounces fontina cheese, shredded
½ cup fat-free roasted garlic salad dressing

Steps:

  • Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

Nutrition Facts : Calories 320 calories, Carbohydrate 16.5 g, Cholesterol 97.8 mg, Fat 11.9 g, Fiber 3.3 g, Protein 36 g, SaturatedFat 5.2 g, Sodium 727.3 mg, Sugar 6.7 g

CHICKEN & TORTELLINI SPINACH SALAD



Chicken & Tortellini Spinach Salad image

Not only is this attractive salad easy to make, but it is, delicious, light and filling as well.-Michelle Ashton, St. Johns, Arizona

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 9 servings.

Number Of Ingredients 15

2 packages (9 ounces each) refrigerated cheese tortellini
2 packages (6 ounces each) fresh baby spinach
1 package (22 ounces) frozen grilled chicken breast strips, cut into 1-inch pieces
12 slices red onion, halved
1 cup dried cranberries
1 cup (4 ounces) crumbled feta cheese
BALSAMIC VINAIGRETTE:
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook tortellini according to package directions. Meanwhile, in a large bowl, combine the spinach, chicken, onion, cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to spinach mixture., For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 432 calories, Fat 17g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 820mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

SPINACH SALAD WITH CHICKEN, PISTACHIOS, TORTELLINI



SPINACH SALAD WITH CHICKEN, PISTACHIOS, TORTELLINI image

Categories     Poultry     Vegetable

Yield 4 to 6

Number Of Ingredients 27

Spinach Salad with Chicken, Pistachios, Tortellini and Garlic Vinaigrette Dressing
Garlic Vinaigrette Dressing:
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon ground cumin
1/4 teaspoon grainy mustard
Salad Mixture:
1 1-pound bag fresh spinach
1 cup coarsely chopped toasted pistachios
1/2 cup pitted sliced kalamata olives
2 red pears or apples, cored, seeded, cubed (do not peel)
juice and zest of 1 lemon
4 ounces crumbled feta cheese
4 slices bacon, cooked, crumbled
salt
white pepper
1 package tortellini, any variety
Chicken:
1 pound boneless skinless chicken breast, cut in cubes
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons bacon fat
salt
black pepper

Steps:

  • Dressing: Mix the balsamic vinegar, extra virgin olive oil, garlic, basil, marjoram, cumin, and grainy mustard in a cruet or covered bowl. Reserve. Salad Mixture: Trim the spinach leaves of the stems and rinse them of sand. Drain as much of the water off as possible. Cut or tear the spinach leaves into bite size pieces and put them in a large salad bowl. Toast the pistachios lightly in a small skillet, allow to cool slightly, and add them to the spinach. Slice the olives and make sure there are no pits. Add the olives to the salad mixture. Core and seed the pears or apples. Cut them into cubes. Sprinkle them with the juice and zest of 1 lemon and add them to the salad mixture. Crumble the feta cheese and add it to the salad mixture. Cook the bacon until crisp in a large skillet, drain, and crumble. Add the crumbled bacon to the salad. Add salt and pepper if desired. Mix well. Tortellini: Boil some water in a pot and cook the tortellini according to package directions. Reserve until ready to serve. Drain and add to salad with the cooked chicken (below). Chicken: Drain most of the bacon fat from the large skillet, leaving just a few tablespoons to saute the chicken. Cut the chicken breast in strips. Chop the onion and mince the garlic. Sauté the onion and the garlic in the bacon fat until the onion is translucent. Add the chicken and sauté until the chicken is cooked thoroughly. Place the cooked chicken in a bowl and pour some of the dressing over it. Mix thoroughly. Just before serving, add some of the dressing over the salad and arrange the chicken strips over it. Serve. Assembly: Then cook the chicken and arrange it on top of the salad. Serve with crusty sourdough, Italian, or French bread.

TORTELLINI AND SPINACH PASTA SALAD



Tortellini and Spinach Pasta Salad image

Pick a cheese-filled tortellini for this rich pasta salad with spinach, basil, Gouda and a creamy dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
8 ounces cheese tortellini
6 cups loosely packed baby spinach
1/2 cup chopped fresh basil
1/2 cup thinly sliced scallions
1/4 cup grated Gouda
1 vine-ripe tomato, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
  • Add the spinach, basil, and scallions, Gouda and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SPINACH RAVIOLI OR TORTELLINI SALAD WITH SHRIMP & CHEESE



Spinach Ravioli or Tortellini Salad With Shrimp & Cheese image

This is a delicious summertime salad that goes together quick and easy! Perfect for lunch, or as a dinner side salad. Lovely served warm or chilled, with a glass of Chardonnay and a warm buttered roll. Enjoy!

Provided by BecR2400

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 (9 ounce) package fresh spinach-cheese ravioli (may use tortellini if you can't find spinach ravioli)
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
1 cup frozen salad shrimp, defrosted
1 cup whole fresh cherry tomatoes (halved if large)
1 cup cheddar cheese (1/4-inch cubes)
1 dash garlic powder
salt & pepper, to taste

Steps:

  • Cook the spinach ravioli until done, according to package directions.
  • Drain, and return pasta to the pot.
  • Stir in the olive oil, parsley, and the cocktail shrimp, stirring until the shrimp are warmed through and the noodles are well coated with the olive oil.
  • Add in the tomatoes, cheese, garlic powder, salt and pepper.
  • Serve immediately while warm, or cover and chill until serving time.

Nutrition Facts : Calories 181.6, Fat 16.2, SaturatedFat 6.9, Cholesterol 29.7, Sodium 178.6, Carbohydrate 2.1, Fiber 0.5, Sugar 1.1, Protein 7.5

SPINACH & TORTELLINI LAYERED SALAD



Spinach & Tortellini Layered Salad image

Make and share this Spinach & Tortellini Layered Salad recipe from Food.com.

Provided by TheFarlands

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 (9 ounce) package cheese tortellini, refrigerated
2 cups red cabbage, shredded
6 cups spinach leaves, torn
1 cup cherry tomatoes, halved
1/2 cup green onion, sliced
1 (8 ounce) bottle ranch dressing
8 slices bacon, cooked & crumpled

Steps:

  • Cook tortellini, drain and rinse with cold water.
  • Layer in 13x9 baking dish: cabbage, spinach, tortellini, tomatoes and green onions.
  • Pour dressing over top, sprinkle with bacon.
  • Cover, refrigerate until serving time.

Nutrition Facts : Calories 362.3, Fat 27.9, SaturatedFat 6.9, Cholesterol 36.8, Sodium 603.6, Carbohydrate 19.7, Fiber 1.9, Sugar 2.9, Protein 8.5

SPINACH SALAD WITH TORTELLINI & ROASTED ONIONS



Spinach Salad with Tortellini & Roasted Onions image

Spinach and tortellini go so well together, and this salad makes an easy meal with leftover cooked chicken. What really makes it special is the roasted onion that adds oomph to bottled salad dressing. -Robin Haas, Hyde Park, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2 cups chopped sweet onion (about 1 large)
1 tablespoon canola oil
1 package (9 ounces) refrigerated cheese tortellini
1/2 to 2/3 cup Italian salad dressing
1 tablespoon red wine vinegar
10 ounces fresh baby spinach (about 12 cups)
2 cups cubed cooked chicken breast (about 10 ounces)
1 can (12 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup julienned roasted sweet red peppers
1/2 cup shaved Parmesan cheese

Steps:

  • Preheat oven to 425°. Toss onion with oil; spread into a foil-lined 15x10x1-in. baking pan. Roast until softened and lightly browned, 20-25 minutes, stirring occasionally., Cook tortellini according to package directions. Drain and rinse gently with cold water; drain well., Place 1/2 cup salad dressing, vinegar and roasted onion in a blender. Cover; process until blended, thinning with additional dressing if desired., To serve, place spinach, chicken, artichoke hearts, olives, peppers and tortellini in a large bowl; toss with onion mixture. Top with cheese.

Nutrition Facts : Calories 448 calories, Fat 22g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.

SPINACH TORTELLINI SALAD



Spinach Tortellini Salad image

Pretty and packed with nutrition, this fresh-tasting salad makes a company-special light meal or side dish! "I also add diced purple onion and red bell pepper...or substitute diced cooked chicken and bow-tie pasta for the tortellini." Emily Hanson - Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1 package (9 ounces) refrigerated cheese tortellini
1/2 cup sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 tablespoon sesame seeds, toasted
1 tablespoon grated onion
1/2 teaspoon salt
1/4 teaspoon paprika
1 package (6 ounces) fresh baby spinach
2 cups sliced cucumbers
1 can (11 ounces) mandarin oranges, drained
1/4 cup honey-roasted sliced almonds
1/4 cup real bacon bits

Steps:

  • Cook tortellini according to package directions. Meanwhile, for dressing, in a small heavy saucepan, combine the sugar, vinegar and oil. Cook and stir over low heat just until sugar is dissolved. Remove from the heat. Stir in the sesame seeds, onion, salt and paprika; set aside., Drain tortellini and rinse in cold water. In a large bowl, , combine the tortellini, spinach, cucumbers, oranges, almonds and bacon. Pour dressing over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 591mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 3g fiber), Protein 10g protein.

GREEK-STYLE SPINACH AND TORTELLINI SALAD



Greek-Style Spinach and Tortellini Salad image

This is a filling salad as is but you can add in some cooked chicken breast strips if desired. Also I like to add in a few tablespoons of Parmesan cheese to the dressing but that is optional. Plan ahead the tortellini needs to chill with the dressing for a minimum of 4 hours or up to 24 hours. Do not use more than 1 teaspoon minced fresh garlic or it will overpower the salad, or you can omit the garlic totally.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h

Yield 6 serving(s)

Number Of Ingredients 13

1 (20 ounce) package fresh cheese tortellini
1/2 cup olive oil
1 teaspoon minced fresh garlic (no more than 1 teaspoon, or use garlic powder)
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
1 -2 tablespoon grated parmesan cheese (optional or to taste)
salt and black pepper
1 lb fresh baby spinach leaves (washed and well dried)
1 cup crumbled feta cheese (or to taste)
1 small red onion, thinly sliced
5 -6 hard-boiled eggs (peeled and sliced or quartered)

Steps:

  • Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
  • In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
  • Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
  • Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
  • Delicious!

TORTELLINI SPINACH SALAD



Tortellini Spinach Salad image

In Naperville, Illinois, Janet DuBau creates a unique salad by tossing bright green spinach leaves with delicious cheese tortellini and Parmesan cheese. Bottled poppy seed dressing makes it a snap to put together.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 4

12 cups fresh baby spinach
1-1/2 cups cooked cheese tortellini
3/4 cup shredded Parmesan cheese
3/4 cup poppy seed salad dressing

Steps:

  • In a salad bowl, combine the spinach, tortellini and Parmesan cheese. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 419mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

WARM APPLE & PISTACHIO SPINACH SALAD



Warm Apple & Pistachio Spinach Salad image

I'm really not a salad person, but this unusual salad is actually worthy of bringing to a dinner party or even eating by itself. It's also super quick and easy to make. -Justine Kmiecik, Crestview, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

3 tablespoons butter
2 cups chopped crisp apples, unpeeled (about 2 medium apples)
1 teaspoon grated fresh gingerroot
1 cup shelled roasted pistachios
2 teaspoons Dijon mustard
1 package (5 ounces) fresh baby spinach
1 cup whole-milk ricotta cheese
2 tablespoons honey
Coarsely ground pepper

Steps:

  • In a large skillet, melt butter over medium-high heat. Add apples and ginger; cook and stir until apples soften and begin to caramelize, 3-5 minutes. Stir in pistachios and Dijon mustard. Reduce heat; simmer 5 minutes, stirring occasionally., Pour two-thirds of apple mixture over spinach. Add spoonfuls of ricotta cheese; top with remaining apple mixture. Drizzle with honey. Add fresh pepper to taste.

Nutrition Facts : Calories 278 calories, Fat 19g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 243mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 10g protein.

TUNA AND SPINACH TORTELLINI SALAD



Tuna and Spinach Tortellini Salad image

Make and share this Tuna and Spinach Tortellini Salad recipe from Food.com.

Provided by Boomette

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb cheese tortellini
2 (6 ounce) tuna, chunks in oil, drained
3 cups Baby Spinach
1 red bell pepper, roasted and sliced
1/2 cup parmigiano-reggiano cheese, in shavings
1/4 cup olive oil
2 tablespoons lemon juice
salt and pepper

Steps:

  • In a saucepan with boiling salted water, cook pasta until tender. Drain and let cool down.
  • In a salad bowl, mix all ingredients. Add salt and pepper.

Nutrition Facts : Calories 560.6, Fat 26.8, SaturatedFat 7.8, Cholesterol 75.2, Sodium 746.4, Carbohydrate 43.5, Fiber 2.8, Sugar 2.4, Protein 36.1

CHICKEN AND TORTELLINI SALAD



Chicken and Tortellini Salad image

Children and adults love this simple-to-make Spring dinner salad. I made several changes to the original recipe which was printed in Bon Appetit (May, 1983).

Provided by ellie_

Categories     Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb chicken breast, cooked and cut up in bite-size pieces
2 cups green seedless grapes
1 cup snow peas, trimmed and cut into pieces
12 -15 spinach leaves, stems trimmed and torn into pieces
1 stalk celery, cut diagonally into small pieces
1 lb frozen cheese-filled egg tortellini, cooked and drained according to package directions
1 (6 ounce) jar marinated artichoke hearts, drained
1 cucumber, sliced
1 -2 kiwi fruit, peeled and sliced
1/2 cup raisins
1 green onion, sliced
1/2 cup mayonnaise or 1/2 cup Miracle Whip
1/2 cup grated parmesan cheese
1/3 cup orange juice
tangerines, sections (optional) or sliced strawberry, for garnish (optional)

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.

Nutrition Facts : Calories 894.9, Fat 32.8, SaturatedFat 10.8, Cholesterol 138.9, Sodium 941.8, Carbohydrate 105.7, Fiber 8.4, Sugar 32.7, Protein 49.2

Tips:

  • Choose fresh ingredients: The fresher the ingredients, the better your salad will taste. Look for vibrant, crisp spinach, tender chicken, and flavorful tortellini.
  • Don't overcook the chicken: Overcooked chicken can be dry and tough. Cook the chicken until it is just cooked through, about 5-7 minutes per side.
  • Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a dressing that is tangy, sweet, and flavorful. The recipe in the article provides a delicious dressing made with olive oil, lemon juice, honey, and Dijon mustard.
  • Add some crunch: Pistachios and almonds add a nice crunch to the salad. You can also add other crunchy ingredients, such as croutons or crispy bacon.
  • Serve the salad immediately: Spinach salad is best served immediately after it is made. The dressing can wilt the spinach if it sits for too long.

Conclusion:

Spinach salad with chicken, pistachios, and tortellini is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with protein, vitamins, and minerals, and it is also low in calories. The combination of spinach, chicken, pistachios, tortellini, and dressing is irresistible. If you are looking for a new salad recipe to try, this is the one for you!

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