Categories: Salad

Ingredients

• 1 lb. chicken breast
• 2 bay leaves
• 6 cups water
• 20 oz. package fresh cheese tortellini
• 1/2 cup peas, fresh or frozen
• 1/4 cup creamy salad dressing, such as ranch or peppercorn
• 2 tbsp red-wine vinegar
• 5 tbsp chopped fresh herbs, such as basil, dill and/or chives, divided
• 1/2 cup chopped marinated artichokes plus 2 tbsp marinade, divided
• 1/2 cup julienned radishes
• 1 cup baby arugula
• 2 tbsp sunflower seeds

Directions

1. Combine chicken, bay leaves and water in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until cooked through, 10-12 minutes. Transfer the chicken to a clean cutting board to cool.

2. Remove the bay leaves. Add tortellini to the pot and return the water to a boil; cook, stirring occasionally, until the tortellini are just tender, about 3 minutes. Add peas and cook 1 minute more. Drain and rinse under cold water.

3. Meanwhile, combine dressing, vinegar, 3 tbsp herbs and artichoke marinade in a large bowl. Shred the chicken and add to the dressing along with the tortellini, peas, artichokes, radishes and arugula; stir to combine. Serve the salad topped with the remaining 2 tbsp herbs and sunflower seeds.

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