Tortellini, Chicken, and Arugula Salad
This is a great summer salad when you don't want to heat up the kitchen too much. Using fresh tortellini and a store bought rotisserie chicken make this a snap to put together.
Ingredients
- 1 9 oz. pkg. refrigerated cheese tortellini cooked according to package directions
- rotisserie chicken shredded
- 1 clove garlic minced
- ⅛ teaspoon kosher salt
- 3 Tablespoons extra-virgin olive oil
- ½ teaspoon grated lemon rind
- 2 Tablespoons fresh lemon juice
- ½ teaspoon granulated sugar
- ½ teaspoon freshly ground black pepper
- 3 cups baby arugula
- ¾ oz. Parmesan cheese shaved (about ¼ cup)
Instructions
- Place tortellini and chicken in a large bowl.
- Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl.
- Add oil, rind, juice, sugar, and pepper; stir with a whisk.
- Add 2 Tablespoons dressing to tortellini and chicken; toss to coat.
- Gently fold in arugula and remaining dressing. Sprinkle with shaved Parmesan.
Notes
Recipe from Cooking Light Magazine