Tortellini, Chicken, and Arugula Salad
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Serves: 5 servings
 
Ingredients
  • 1 (9 oz) pkg cheese tortellini, cooked according to directions
  • 1 lb rotisserie chicken, skin removed and shredded
  • ⅓ cup olive oil
  • 2½ Tbsp freshly squeezed lemon juice
  • 2 tsp sugar
  • 1 garlic clove, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 oz (3 handfuls) baby arugula or spring mix
  • ⅓ cup shallot, thinly sliced
  • ¾ oz (~1/4 cup) Parmesan cheese, shaved
Instructions
  1. Place cooked tortellini and chicken in a large bowl. Top with arugula and shallot.
  2. In a small bowl, whisk to combine the olive oil, lemon juice, sugar, garlic, salt and pepper until well-combined. Pour over arugula mixture and gently toss to coat ingredients well.
  3. Sprinkle with Parmesan and serve immediately.
Notes
Recipe adapted from Cooking Light
Nutrition Information
Serving size: ~2/3 cup tortellini with 3 oz chicken and arugula Calories: 444 Fat: 23.4 Carbohydrates: 25.4 Sugar: 3.0 Sodium: 538 Fiber: 1.6 Protein: 33.6 Cholesterol: 104
Recipe by Prevention RD at https://preventionrd.com/2017/03/tortellini-chicken-and-arugula-salad-weekly-menu/