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Layered Tortellini Pesto Chicken Salad

Layered Tortellini Pesto Chicken Salad recipe

Loads of flavor in seven lovely layers!

Ingredients

Instructions

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

Prep Time 40 min | Total Time 2 hr 40 min | Servings 8

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

Omit the chicken for a meatless salad.

Nutrition Information Serving Size: 1 Serving Calories330 (Calories from Fat160),

% 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.

Recipe and photo credit: Betty Crocker.


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