In a gallon freezer bag, combine first 5 ingredients; add seasoned chicken. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
Prepare grill to medium heat. Prepare tortellini according to package directions; rinse with cold water. Meanwhile, remove chicken from marinade; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Remove from grill; cool slightly and chop.
In large bowl, combine mayonnaise, buttermilk and Artichoke & Spinach Warm Dip Mix; whisk to combine. Stir in tortellini, chicken and remaining ingredients. Toss to coat; salt and pepper as desired. Let stand 10 minutes to allow dressing to soak into salad before serving.
Serve with breadsticks.
Wine Pairing:Chardonnay or Pinot Noir.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze with tortellini. Thaw completely and continue with step 2.
Rated 5 out of
Sooooooo good!!This was a huge hit!! No olives for us, and only some of us like tomatoes. So i sliced tomatoes on the side with a little spring mix and balsalmic-basil dipping oil drizzle
Date published: 2018-05-07
Rated 5 out of
Grilled chicken tortellin from
Grilled chicken tortellini is a huge hitI made this to take to work and everyone loved it. This recipe makes a huge bowl so it's great for a group, that is if you want to share it!