Tortellini Chicken And Arugula Salad Recipes

TORTELLINI, CHICKEN, AND ARUGULA SALAD

Steps:

• Cook pasta as directed and set aside.
• Meanwhile, season chicken with 1 teaspoon of olive oil, salt and pepper.
• Broil on high for 8 minutes, flip over and broil for another 6 minutes, or until cooked through. (Can also cook on the grill.) Let rest for a few minutes and cut into bite-sized pieces.
• While chicken and pasta are cooking, combine shallot, parmesan cheese, dijon mustard, 1/4 cup olive oil, vinegar, salt, and pepper in a blender and blend until smooth.
• Toss together pasta, chicken, arugula, and dressing.
• Season with salt and pepper to taste and serve immediately.

TORTELLINI SALAD WITH TOMATO-ARUGULA DRESSING

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.

CHICKEN TORTELLINI SALAD

Steps:

• Combine all ingredient in a large bowl. Refrigerate until ready to serve.

TORTELLINI IN BROTH WITH ARUGULA

Steps:

• In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes.
• In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or until al dente. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more. Sprinkle with Parmesan.

TORTELLINI CHICKEN AND ARUGULA SALAD

Steps:

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

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

TORTELLINI CHICKEN SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat. , Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.

CHICKEN AND TORTELLINI SALAD

Steps:

• Combine first 11 ingredients (chicken through green onion) in large salad bowl; toss.
• Mix mayonnaise, Parmesan and orange juice in small bowl.
• Pour dressing over salad and toss.
• Refrigerate until ready to use.
• Add optional garnish of orange sections and/or strawberry slices.
• If desired, serve on trimmed spinach leaves.