This is one of those radically simply recipes that after one bite makes you think: ‘Why didn’t I think of this?”  A healthy salad of store-bought cheese tortellini, peppery arugula, and shredded rotisserie chicken, all tossed with Parmesan cheese and a light lemon-shallot vinaigrette.  Wonderful as is, I decided to also add some sliced mushrooms and bitter radicchio leaves into the mix. (I can also see this salad working very well with halved cherry tomatoes and even a basil pesto vinaigrette as well.)

Tagged: Arugula, cheese tortellini, chicken, chicken and arugula salad, Cooking Light, Cooking Light magazine, dinner salad, entree salad, lemon, lemon vinaigrette, lemon-shallot vinaigrette, mushrooms, Parmesan cheese, pasta, pasta salad, radicchio, rotisserie chicken, Salad, tortellini, tortellini and arugula salad