Chipotle olive oil ·
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Peperoncino Garlic Crush olive oil ·
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Cilantro Lime Tortellini Salad with Chipotle Chicken
Cilantro Lime Tortellini Salad with Chipotle Chicken
Submitted by Denise Walburg, Fustini's Holland
Salads
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons Fustini's Chipotle olive oil
- 1 cup Panko crumbs
- 1 1/2 tablespoon Tajin Clasico Seasoning (usually found in the Mexican ingredient isle)
- 1 pound cheese tortellini, cooked
- 12 oz. sun-dried tomatoes, chopped
- 3 cups baby kale, coarsely chopped
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons fresh cilantro
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoon honey
- 1/4 cup fresh cilantro
- 1/3 cup mayonnaise
- 2 tablespoons Fustini's Iron Fish Honey vinegar
- salt & pepper to taste
- 3 tablespoons Fustini's Peperoncino Garlic Crush olive oil
- 1/4 cup Fustini's Delicate SELECT olive oil
Directions
- Preheat oven to 350. Combine Panko and Tajin seasoning in a shallow bowl. Heat olive oil in sauté, pan. Heavily dust each chicken breast in Panko mixture and place top side of the breast down into heated olive oil. Sauté, each side until seared and browned. Remove from pan and place on baking sheet. Bake in oven approximately 20 minutes until internal temperature reaches 165 degrees. Remove from oven and let rest 5 minutes.
- In large salad bowl, toss cooked tortellini with tomatoes and kale. add feta. Drizzle with vinaigrette and toss. To serve, slice chicken against the grain and place on top of salad. Garnish with fresh cilantro and serve with Fustini's Guacamole and chips.
- In a blender or food processor, combine lime juice, honey, cilantro, vinegar, salt and pepper and oils. Blend until combined and smooth.
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