Greek tortellini salad with chicken

Ingredients for 4 servings:

• 2 packs of tortellini, approx. 400 g each
• 1 cucumber(s)
• 400 g cocktail tomatoes
• 1 onion(s), red
• 1 can artichoke hearts, approx. 240 g
• 1 can of palm hearts, approx. 425 g
• 3 tbsp dill, fresh or frozen
• 1 jar Kalamata olives, pitted
• 800 g chicken breast fillet(s)
• 4 garlic cloves
• 3 garlic cloves
• 120 ml olive oil
• 80 ml red wine vinegar
• 2 tsp oregano, ideally 1 tsp fresh and 1 tsp dried
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cook the tortellini according to the package instructions. Then set aside and let cool. Cut the cucumber into pieces and place in a colander. Sprinkle with salt and let stand for a few minutes. Pat the chicken breast fillets dry with kitchen paper. Trim the meat (remove anything unwanted, such as tendons) and place side by side in a pot (e.g., in the pot with the tortellini once they are done). Fill the pot with cold water so that the meat is completely covered. Season with salt and pepper to taste. Peel 4 garlic cloves, press them down lightly, and add them whole to the pot. Bring the water to a boil, reduce the heat to low, and simmer the chicken breast fillets with the lid closed for about 8-12 minutes. Then remove the chicken breast fillets and pull them apart with two forks like pulled pork. Let cool. Halve or quarter the tomatoes. Halve the onion and then slice them into thin rings. Drain the artichokes and hearts of palm and cut them into strips. Finely chop the dill. Drain and halve the olives. For the dressing, finely chop or press the remaining garlic cloves. Combine the olive oil and red wine vinegar. Add the oregano. Season with salt and pepper. Mix everything with a whisk or pour into a shaker. Combine all ingredients with the dressing in a 4.5-liter bowl. The salad tastes great even without the meat.