THE SL KITCHEN
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JULY 2019 / SOUTHERNLIVING.COM
110
GET A JUMP ON SUPPER
Prep this recipe a day in advance. Make and refrigerate the
vinaigrette. Mix the salad ingredients (except for the arugula and
pecans) in a large bowl; cover and refrigerate. Before eating, dress
the tortellini mixture, stir in the arugula, and top with pecans.
Chicken-Tortellini Salad
with Basil Vinaigrette
ACTIVE 20 MIN. - TOTAL 20 MIN.
SERVES 6|
1/4 cup white balsamic vinegar
1/8 tsp. black pepper
3/4 tsp. kosher salt, divided
1/3 cup extra-virgin olive oil
2 Tbsp. chopped fresh basil
2 (9-oz.) pkg. refrigerated
cheese-filled tortellini,
cooked according to pkg.
directions, rinsed in cool
water, and drained
2 cups shredded rotisserie
chicken
1 cup halved cherry tomatoes
1/2 cup drained and rinsed
black-eyed peas (from
1 [15 1/2-oz.] can)
1/2 cup fresh corn kernels
(from 1 ear)
1 cup baby arugula
3 Tbsp. chopped toasted
pecans
- Whisk together balsamic vinegar,
pepper, and 1/2 teaspoon of the
kosher salt in a small bowl until
combined. Gradually add olive oil
in a slow, steady stream, whisking
constantly until smooth. Stir in
basil, and set aside.
- Gently toss together cooked
tortellini, chicken, tomatoes, peas,
corn, and remaining 1/4 teaspoon
kosher salt in a large bowl. Gently
stir in basil vinaigrette and fold in
arugula. Sprinkle with pecans. μ
NUTRITIONAL INFORMATION
CALORIES 499 - PROTEIN 29G - CARBS
45G - FIBER 5G - FAT 24G
HEALTHY IN A HURRY
Tortellini with a Twist
This pasta salad with chicken and fresh veggies is great for dinner and even better for lunch
PHOTOGRAPH BY ANTONIS ACHILLEOS | RECIPE BY PAM LOLLEY
