This is such a great salad...you can make it up early in the day or even the night before. It is a great salad for a hot summer night!
Enjoy
hugs,
peg
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
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.
In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
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.
http://www.bettycrocker.com/recipes/layered-tortellini-pesto-chicken-salad/f2d7b5bd-17a6-445e-82e0-77b982d9b15b?nicam2=Email&nichn2=Core&niseg2=BC&nicreatID2=BC_08_29_2013
Enjoy
hugs,
peg
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
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.
In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
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.
http://www.bettycrocker.com/recipes/layered-tortellini-pesto-chicken-salad/f2d7b5bd-17a6-445e-82e0-77b982d9b15b?nicam2=Email&nichn2=Core&niseg2=BC&nicreatID2=BC_08_29_2013