Grilled Chicken And Tortellini Salad

• 6 chicken breast halves, skinned and boned
• 1 (8 oz.) bottle clear Italian salad dressing
• 12 oz. fresh or frozen cheese tortellini
• 1/2 c. mayonnaise or salad dressing
• 3 hard-cooked eggs, chopped
• 1/2 c. chopped sweet red pepper
• 12 sun dried tomatoes, slivered
• salt and pepper to taste

1. Place chicken in a plastic bag, set into a shallow dish.
2. Pour Italian dressing over chicken.
3. Marinate in refrigerator overnight, turning bag several times to distribute marinade. Drain chicken.
4. Grill, uncovered, over coals for 10 to 12 minutes or until tender.
5. Cut into bite-size pieces.
6. Cook fresh tortellini in 3 1/2 quarts boiling salted water for 8 to 10 minutes or until tender but still firm (or cook frozen tortellini per package directions).
7. Drain, rinse with cold water and drain well.
8. In medium bowl combine mayonnaise, eggs, red pepper, tomatoes, salt, pepper, chicken and tortellini; mix well.
9. Add additional mayonnaise, if necessary, to reach desired consistency. Makes 6 servings.
10. Enjoy!!

chicken, salad dressing, frozen cheese, mayonnaise, eggs, sweet red pepper, tomatoes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463845 (may not work)