Ingredients
1 package (20 ounces) refrigerated cheese tortellini1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces1/3 cup finely chopped onion1 tablespoon olive oil2 garlic cloves, minced3/4 teaspoon salt1/4 teaspoon pepper1 package (10 ounces) hearts of romaine salad mix1-1/2 cups grape tomatoes1 can (6-1/2 ounces) sliced ripe olives, drained3/4 cup creamy Caesar salad dressing3/4 cup shredded Parmesan cheese6 bacon strips, cooked and crumbled
Preparation
Cook tortellini according to package directions. Drain; rinse with cold water.
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.
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.
