Bush Push Grilled Chicken Salad
This salad doesn't need an endorsement!
Makes 6 servings
1 lb. cheese tortellini, cooked, drained
3/4 lb. boneless skinless chicken thighs, grilled and chopped (about 3 thighs)
1 each red and green bell peppers, thinly sliced
1/2 red onion, thinly sliced
1/2 cup pitted kalamata olives
1/2 cup crumbled feta cheese
3 Tbsp. grated parmesan
6 cups arugula
1/4 cup white balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. each fresh chopped mint, basil and parsley
2 cloves garlic, minced
1/4 tsp. each ground black pepper, cayenne pepper
1/2 tsp. salt
Whisk together dressing ingredients in a medium bowl or large measuring cup.
Combine chicken, peppers, onions, and olives in a very large bowl. Add pasta, dressing and cheeses; toss lightly. Serve over arugula.
This is a wonderful salad to serve in spring when there are so many fresh herbs available.
For some extra flavor, marinate chicken in 2 Tbsp. of the dressing 20 minutes before grilling.