Bring a pot of water to a boil. Cook the tortellini according to the package instructions, then drain and let them cool.

Peel the egg, cut it in half, scoop out the yolk, and place it in a bowl. Grate the cheese and add it. Mix with yogurt, mustard, anchovy paste, Worcestershire sauce, and sugar until you have a smooth dressing. Lightly mash the yolk with a fork or the back of a spoon. Season with salt and pepper to taste.

Season the chicken on both sides with salt and pepper and cook in a non-stick pan with oil for 5–7 minutes on each side, or until the chicken is fully cooked (internal temperature 74°C / 165°F).

Wash the salad, shake it thoroughly to dry, or, if possible, use a salad spinner to remove the excess water.

Place the salad, dressing, and tortellini in a large bowl and mix well. Divide onto two plates. Slice the chicken into thin strips and serve on top of the salad.