Tortellini & Chicken Salad

Total cooking time: 40 minutes


  • 1 (9-oz.) pkg. of your favorite cheese tortellini, cooked according to pkg. directions

  • 8 ounces skinless, boneless chicken breast, shredded (Try: Eva's Farm Organic Butcher Shop chicken breasts)

  • 1 garlic clove, finely chopped

  • 1/8 teaspoon salt

  • 3 tablespoons extra-virgin olive oil

  • 1/2 teaspoon grated lemon rind

  • 2 tablespoons fresh lemon juice

  • 3 cups turnip greens or salad mix (turnip greens are comparable to flavorful Arugula. Try it!)

  • 1/3 cup thinly sliced onions

  • 1/4 cup shaved Parmesan cheese

  • Salt and pepper to taste



  1. Place tortellini and chicken in a large bowl.

  2. 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, and pepper; stir with a whisk.

  3. Add 2 tablespoons dressing to tortellini and chicken; toss to coat. Gently fold in greens, onion, and remaining dressing. Sprinkle with shaved Parmesan cheese.



This is the perfect "fill-me-up" salad. Enjoy with Eva's Farm Organic Butcher Shop chicken breast. Again, I think you'll be surprised the flavor the fresh turnip greens adds to this dish. Give them a try, and you'll see what I mean.

Please reload

  • The Local Beet Facebook
  • The Local Beet Instagram
  • The Local Beet Pinterest

The Local Beet | Beverly, MA

FAQ | Become a Partner | Refer A Friend | Contact Us

© 2018 by The Local Beet