Thursday, March 22, 2012

Bush Push Grilled Chicken Salad

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 olive oil
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.

1 comment:

  1. Delish! I like this recipe. So simple and light yet just enough with the chicken to make a nice Spring meal.