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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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If you love pesto, you'll love it even more mixed with fresh veggies and chicken in this good-for-you summer salad. âEdie DeSpain. Logan, Utah Ingredients:
1 package (9 ounces) refrigerated cheese tortellini |
1 cup frozen peas |
5 cups torn romaine |
1-1/2 cups shredded carrots |
2 cups cubed cooked chicken breast |
1/2 cup julienned sweet red pepper |
1/2 cup fat-free mayonnaise |
1 jar (3 ounces) prepared pesto |
1/4 cup buttermilk |
2 tablespoons minced fresh parsley |
Directions:
1. Cook tortellini according to package directions, adding peas during the last 4-5 minutes of cooking. Drain and rinse in cold water.
2. In a large glass bowl, layer romaine, carrots, chicken, tortellini and peas, and red pepper. In a small bowl, mix mayonnaise, pesto and buttermilk. Spread over top. Sprinkle with parsley. Refrigerate until chilled. Yield: 6 servings.
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