Tahini Recipes For Salad: Tahini Tortellini, Chicken, and Arugula Salad

This tahini tortellini, chicken, and arugula dish is a springtime salad that comes together in a cinch thanks to the use of a few quality convenience items. Hearty cheese tortellini, shredded rotisserie chicken, and peppery arugula join forces to create a light

Have This!

• 1 (9-oz.) pkg. refrigerated cheese tortellini (such as Buitoni), cooked according to pkg. directions
• 8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
• 1 garlic clove, finely chopped
• 1/8 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon granulated sugar
• 2 teaspoon tahini
• 1/2 teaspoon freshly ground black pepper
• 3 cups baby arugula
• 1/3 cup thinly sliced shallot
• 3/4 ounce Parmesan cheese, shaved (about 1/4 cup)

Do This!

• 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, tahini, 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. Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
• Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl.
• Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.