Layered Tortellini Pesto Chicken Salad

Loads of flavor in seven lovely layers!

Prep: 40 min | Yield: 8 servings

Ingredients

1 (9 ounce) package refrigerated cheese-filled tortellini
1 cup Green Giant™ frozen sweet peas (from 1 pound bag)
5 cups torn romaine lettuce
1 1/2 cups julienne (matchstick-cut) carrots
2 cups chopped or strips grilled chicken
1 medium red bell pepper, cut into strips
1/2 cup reduced-fat mayonnaise or salad dressing
1/2 cup basil pesto
1/4 cup buttermilk
2 tablespoons chopped fresh parsley or basil leaves

Instructions

Cook tortellini as directed on package, adding peas during last 4 minutes of cook time.
Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.
In a 3 or 4 quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini and bell pepper.
In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley.
Cover and refrigerate at least 2 hours until chilled or overnight.
Stir just before serving.

Notes

Look for matchstick-cut carrots already cut and packaged in the produce section of the supermarket.

Omit the chicken for a meatless salad.

Nutrition

Per serving: Calories 330 (Calories from Fat 160),

% Daily Value Total Fat 18g 18% (Saturated Fat 4g, 4% Trans Fat 0g 0%), Cholesterol 50mg 50%; Sodium 440mg 440%; Total Carbohydrate 24g 24% (Dietary Fiber 3g 3% Sugars 5g 5%), Protein 17g 17%

% Daily Value*: Vitamin A 140%; Vitamin C 60%; Calcium 15%; Iron 10%

Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker