Adapted from “Frank Stitt’s Bottega Favorita,” by Frank Stitt. Recipe also appears in “The Best of the Best Cookbook Recipes, Volume 12,” by the editors of Food & Wine magazine. Serves 2 with leftovers for 2. This recipe is easily doubled.
Ingredients
1/4 cup high-quality mayonnaise
1/4 cup balsamic vinaigrette (homemade or purchased)
2 small heads romaine lettuce, sliced into 1-inch wide strips
4 cups (about 1 pound) cooked store-bought cheese tortellini
4 skinless, boneless chicken breasts, about 6 ounces each, grilled and cut into large cubes
1 heaping teaspoon pine nuts, toasted
1/4 cup golden raisins
1/2 cup cherry tomatoes, halved
1 scant tablespoon chopped flat-leaf parsley
Salt and pepper
Directions
Whisk the mayonnaise and vinaigrette together in a small bowl.
Toss the romaine leaves with half of the dressing in a large bowl, and divide among four plates. Add the tortellini, chicken, pine nuts, golden raisins, half the tomatoes and the parsley to the bowl, and toss to coat with the remaining dressing. Season with salt and pepper, and toss again. Arrange on top of the lettuce leaves. Garnish with the remaining tomatoes, and serve.
