Pesto Tortellini Chicken Salad Recipe

4.5 2 3
Pesto Tortellini Chicken Salad Recipe
Pesto Tortellini Chicken Salad Recipe photo by Taste of Home
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Pesto Tortellini Chicken Salad Recipe

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4.5 2 3
Publisher Photo
If you love pesto, you'll love it even more mixed with fresh veggies and chicken in this good-for-you summer salad. —Edie DeSpain. Logan, Utah
Recommended: 52 Date Night Dinners
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min. + chilling

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

Cook tortellini according to package directions, adding peas during the last 4-5 minutes of cooking. Drain and rinse in cold water.
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.
Originally published as Tortellini Chicken Salad in Healthy Cooking June/July 2011, p43

Nutritional Facts

1-1/2 cups: 337 calories, 13g fat (4g saturated fat), 62mg cholesterol, 525mg sodium, 32g carbohydrate (6g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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  • 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
  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.
Originally published as Tortellini Chicken Salad in Healthy Cooking June/July 2011, p43

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Reviews forPesto Tortellini Chicken Salad

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kelloggt1 User ID: 4155338 180183
Reviewed Jul. 11, 2011

"This is such a tasty and refreshing summer salad. I will definitely be making this again!"

MY REVIEW
scubacas User ID: 5298067 197921
Reviewed Jun. 7, 2011

"Made this for a picnic lunch...super easy and delicious. I used premade chicken (from the sandwich meat area) and I found low fat pesto sauce to make it a little lower in fat!"

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