TortelliniSalad

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Tortellini and Grilled Chicken Salad

Salad:

2 skinless, boneless chicken breast halves	8 marinated, quartered, artichoke hearts
Ľ cup Steak Sense™ Steak Sauce	4 oz. mozarella cheese, cubed
16 oz. Package tortellini (cheese or meat)	2 scallions, julienned in 1" strips
˝ cup roasted red bell pepper, chopped

Vinaigrette:

˝ cup extra virgin olive oil	˝ tsp. brown sugar
Ľ cup balsamic vinegar	salt and pepper to taste

Place the chicken breast halves on a sheet of aluminum foil in a broiler pan. Broil for about 4 minutes on the first side. Turn the breasts over and coat the halves liberally with Steak Sense Steak Sauce. Broil the second side for about 4 minutes. Turn the breasts back to the first side and coat liberally with Steak Sense. Broil for about 4 minutes more until done (depending on size of the chicken breast). Cool, and cut into ˝ inch cubes. Cook the tortellini (fresh or frozen) according to package directions and drain. While the tortellini is cooking, flame-roast a red bell pepper over high heat on a gas or electric stove until well charred on all sides. Place in a small paper bag, seal, and let stand for 5-10 minutes. Scrape off the charred skin, do not wash. Remove the seeds and coarsely chop the roasted pepper. Combine the tortellini, chicken cubes, red bell pepper, artichokes, mozzarella, and scallion, and toss well. To make the vinaigrette, whisk together the olive oil, balsamic vinegar, brown sugar, and salt and pepper. Drizzle over the salad and serve.

Serves 4

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