Layered Tortellini Pesto Chicken Salad

Layered Tortellini Pesto Chicken Salad

Loads of flavor in seven lovely layers!

Prep Time

40

Minutes

Total Time

2:40

Hrs:Mins

Makes

8

servings

1
package (9 oz) refrigerated cheese-filled tortellini
1
cup Green Giant® frozen sweet peas (from 1-lb 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
  1. 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.
  2. In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
  3. 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.
Makes 8 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Look for matchstick-cut carrots already cut and packaged in the produce section of the supermarket.
Tip
Omit the chicken for a meatless salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 440mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 17g;
Percent Daily Value*:
    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.