Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

A bright, springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Hearty cheese tortellini, shredded rotisserie chicken, and peppery arugula join forces to create a light, yet filling, salad with plenty of texture and substance. Zippy lemon dressing adds welcomed vibrancy while shaved Parmesan adds a hit of salty, full-bodied flavor. Prepare the dressing and pasta ahead of time to make the final assembly even faster. For a gluten-free option, substitute the tortellini for brown rice pasta or quinoa. With minimal effort and maximum results, this simple salad will fit right into your weekday lunch or dinner lineup.

Hannah Klinger
Recipe by Cooking Light April 2017

Gallery

Hector Manuel Sanchez

Recipe Summary

active:
10 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tortellini and chicken in a large bowl.

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  • 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, shallot, and remaining dressing. Sprinkle with shaved Parmesan cheese.

Nutrition Facts

400 calories; fat 18g; saturated fat 4.9g; mono fat 9.6g; poly fat 2.1g; protein 27g; carbohydrates 35g; fiber 3g; cholesterol 77mg; iron 2mg; sodium 629mg; calcium 184mg; sugars 4g; added sugar 1g.
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