Grilled Chicken and Tortellini Caesar

By doodanger

Ingredients

• 4 chicken breasts, skinless and boneless
• 2 tbsp. (30ml.) olive oil
• 1/4 c. (50ml.) lemon juice
• 1 tsp. (5ml.) garlic salt
• 1 8 oz. package (250g) fresh cheese tortellini, uncooked
• 2 tomatoes, cut into 1/2" cubes
• 1 medium cucumber cut into 1/2" cubes
• 1/2 c. (125ml.) red onion chopped
• 1/4 c. (50ml.) black or green olives, sliced and pitted (optional)
• 1/4 c. (50ml.) grated parmesan cheese
• Slightly Caesar Dressing
• 1/2 c. (125ml.) olive or vegetable oil
• 1/4 c. (50ml.) vinegar
• 1/4 c. (50ml.) mayonnaise
• 1 clove garlic crushed
• 1 tsp. (5ml.) dijon mustard
• 1 tsp. (5ml.) worchestershire sauce
• 1 tbsp. (15ml.) canned anchovies minced
• salt and pepper to taste

Preparation

Step 1

Early in the day, or even the night before,combine the chicken breasts with the2 tbsp. olive oil, lemon juice and garlic salt. Refrigerate until about 2 hours before you plan to eat. Then drain and grill on the barbeque over medium heat, until cooked through, turning over at least once, and brushing with the marinade halfway through. If you don't have a barbeque, you can broil the chicken on a rack in the oven, or even quickly fry it over medium heat on a lightly greased skillet on the stove. Refigerate until cool.

Cook the tortellini according to package directions. Drain, rinse under cold water and drain again thoroughly. Dump into a large bowl.

Cut up the tomatoes, cucumber, olives and onion and add them to the tortellini, along with the chicken (cut into 1/2 " cubes). Toss it all together.

In a jar with a screw on lid, combine all the dressing ingredients and shakeuntil thoroughly mixed. Toss the salad with the dressing, adding just a bit at a time, until it's dressed to your taste. Sprinkle the salad with the parmesan cheese, toss and serve immediately