Loads of flavor in seven lovely layers!
Layered Tortellini Pesto Chicken Salad
- Prep Time 40 min
- Total 2 hr 40 min
- Servings 8
- Ingredients 10
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
Instructions
-
Step1Cook 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.
-
Step2In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
-
Step3In 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.
Nutrition
330
Calories
18g
Total Fat
17g
Protein
24g
Total Carbohydrate
5g
Sugars
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 1/2Tips from the Betty Crocker Kitchens
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