A gorgeous warm stuffed tortellini pasta salad with broccoli, pan-fried chicken breast and walnuts on a bed of mixed leaves.
1 person made this
250g 4 cheese tortellini
300g broccoli florets
1 large boneless chicken breast, sliced into strips
salt and freshly ground black pepper
1 tablespoon olive oil
1/2 bunch spring onions, thinly sliced
100g mixed salad leaves
4 tablespoons honey-mustard salad dressing
50g chopped walnuts
Method Prep:10min › Cook:8min › Ready in:18min
Boil the tortellini in plenty of boiling water according to the packet instructions; drain.
Boil the broccoli in plenty of boiling water until al dente in about 6 to 10 minutes; drain.
Heat olive oil in a frying pan over medium heat; add chicken strips and fry until browned on all sides. Stir in sliced spring onions and fry for a few minutes, or until chicken strips are cooked through. Season with salt and pepper.
Toss cooked chicken, tortellini and broccoli in 2 tablespoons of honey-mustard dressing.
Place salad leaves in a bowl; toss with remaining 2 tablespoons of dressing. Add chicken, tortellini and broccoli mixture. Season to taste with salt and pepper and sprinkle chopped walnuts on top.