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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.
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Course
Main Course
Servings
4
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