Tortellini Chicken And Arugula Salad For Two Food
CHICKEN AND TORTELLINI SALAD
A simple Mediterranean-inspired Chicken and Tortellini Salad is the recipe of the season! This crowd-pleasing dish is a great make-ahead dinner, an easy contribution to your next potluck, and a packable solution for picnics or travel.
Provided by Blair Lonergan
Categories Lunch/Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Prepare the Vinaigrette: Combine all of the dressing ingredients in a large jar or measuring cup. Shake (or whisk) until completely combined. Set aside.
- Prepare the Chicken: Season chicken with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.
- The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
- When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
- Prepare the Tortellini: Cook the tortellini in a large saucepot according to package instructions. Drain.
- While the tortellini cooks, dice the chicken into bite-size pieces.
- Assemble the Salad: In a large bowl, gently combine diced chicken, cooked tortellini, spinach, onion, tomatoes, cucumbers, olives, and feta cheese. Pour about ¼ cup vinaigrette over the salad (or more, to taste). Reserve remaining vinaigrette.*
- Cover and refrigerate salad until ready to serve. You can prepare this dish up to 1 day in advance. Stir in the chopped fresh basil just before serving.
Nutrition Facts : ServingSize 1 cup, Calories 260.6 kcal, Carbohydrate 18.3 g, Protein 19.6 g, Fat 12.3 g, SaturatedFat 2.4 g, Cholesterol 46.8 mg, Sodium 331.2 mg, Fiber 2.4 g, Sugar 1 g
TORTELLINI SALAD WITH TOMATO-ARUGULA DRESSING
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the tortellini and tomato-arugula dressing: Cook the tortellini to al dente according to the package directions. Drain and let cool.
- In a food processor, add the arugula, Parmesan, sun-dried tomatoes, basil, walnuts, lemon juice and garlic and pulse until just combined. Slowly stream in the olive oil until the dressing has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
- For the salad: In a large bowl, mix the tortellini with the dressing until the pasta is completely coated. Add in the olives and bell peppers and mix. Season with salt and pepper and garnish with basil and Parmesan.
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