Grilled Chicken and Tortellini Caesar
Today's Parent
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Photo: Flickr
If you want to make a meatless version of this chicken and tortellini salad caesar salad, just axe the chicken and double the tortellini.
Ingredients
-
4
skinless, boneless
chicken breasts
-
2 tbsp
olive oil
-
1/4 cup
lemon juice
-
1 tsp
garlic salt
-
1
250-g pkg fresh
cheese tortellini
, (uncooked)
-
2
tomatoes
, cut into 1/2-in. cubes
-
1
medium
cucumber
, cut into 1/2-in. cubes
-
1/2 cup
chopped
red onion
, (optional)
-
1/4 cup
black or green
olives
, sliced and pitted (optional)
-
1/4 cup
grated
Parmesan
-
1/2 cup
olive oil
, or vegetable oil
-
1/4 cup
vinegar
-
1/4 cup
mayonnaise
-
1
garlic clove
, (or more), squished
-
1 tsp
Dijon mustard
-
1 tsp
Worcestershire sauce
-
1 tbsp
canned
anchovies
, minced (optional)
-
salt
, to taste
-
black pepper
, to taste
Instructions
- Early in the day, or even the night before, combine the chicken breasts with the 2 tbsp. (30mL) olive oil, lemon juice, and garlic salt. Refrigerate until about two hours before you plan to eat. Then drain and grill on the barbecue over medium heat, until cooked through -turning them over at least once, and brushing with the marinade halfway through. If you don’t have a barbecue, 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. Refrigerate 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 ½ in./1cm cubes). Call your helper and have her toss it all again. Even a younger child can be gainfully employed to do this deceptively simple and critical task.
- In a jar with a screw-on lid, combine all the dressing ingredients and shake until thoroughly mixed. Toss the salad with the dressing -adding just a bit at a time, until it’s dressed to your taste. (Any leftover dressing can be kept in the refrigerator for up to 3 days).
- Sprinkle the salad with the Parmesan cheese, toss and serve immediately. If you want to hold the salad for a couple of hours (to take to a picnic or something), keep the dressing separate (and chilled), and add it just before serving.