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Ravioli Caprese Salad

Print Recipe
Course dinner, lunch, Main Course, Side Dish
Servings 2 servings

Ingredients
  

  • 8-9 ounces arugula and cheese ravioli
  • 2 tbsp olive oil
  • ½ cup halved cherry or grape tomatoes
  • 1 cup chopped cooked chicken
  • 3 tbsp shredded parmesan
  • 2-3 tbsp balsamic glaze
  • salt and pepper, to taste
  • 2-3 leaves fresh basil

Instructions
 

  • Cook ravioli according to package directions.
  • Once cooked, drain raviolis and transfer to a bowl. Immediately toss with olive oil to prevent them from sticking together.
  • Add in halved tomatoes, chopped chicken, balsamic, cheese and salt and pepper to taste. Combine until evenly mixed.
  • Stack basil leaves on top of each other then roll them up into a tight cylinder. Cut into ⅛-inch thin slices. Garnish the salad and enjoy!