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Layered Tortellini Pesto Chicken Salad

Layered Tortellini Pesto Chicken Salad
  • Prep 40 min
  • Total 2 hr 40 min
  • Servings 8
Loads of flavor in seven lovely layers!
Updated February 5, 2010

Ingredients

  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 cup 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

Steps

  • 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.

  • Look for matchstick-cut carrots already cut and packaged in the produce section of the supermarket.
  • Omit the chicken for a meatless salad.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
440mg
18%
Potassium
330mg
9%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
13%
Sugars
5g
Protein
17g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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