Tortellini & Chicken Caesar Salad Recipe
My family loved this pasta salad right from the start, so these days I serve it a lot. When grilling season hits, I grill the chicken as a special treat. —Lee Reese, Rolla, Missouri
- 1 package (20 ounces) refrigerated cheese tortellini
- 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 1/3 cup finely chopped onion
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (10 ounces) hearts of romaine salad mix
- 1-1/2 cups grape tomatoes
- 1 can (6-1/2 ounces) sliced ripe olives, drained
- 3/4 cup creamy Caesar salad dressing
- 3/4 cup shredded Parmesan cheese
- 6 bacon strips, cooked and crumbled
- 1. Cook tortellini according to package directions. Drain; rinse with cold water.
- 2. Meanwhile, in a small bowl, combine chicken, onion, oil, garlic, salt and pepper; toss to coat. Heat a large skillet over medium-high heat. Add chicken mixture; cook and stir 4-6 minutes or until chicken is no longer pink. Remove from heat.
- 3. In a large bowl, combine salad mix, tomatoes, olives, tortellini and chicken mixture. Drizzle with dressing; toss to coat. Sprinkle with cheese and bacon. Serve immediately. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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