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Layered Tortellini Pesto Chicken Salad

Ingredients

1package (9 oz) refrigerated cheese-filled tortellini
1cup Green Giant™ frozen sweet peas (from 1-lb bag)
5cups torn romaine lettuce
1 1/2cups julienne (matchstick-cut) carrots
2cups chopped or strips grilled chicken
1medium red bell pepper, cut into strips
1/2cup reduced-fat mayonnaise or salad dressing
1/2cup basil pesto
1/4cup buttermilk
2tablespoons chopped fresh parsley or basil leaves

Directions

  • 1 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.
  • 2 In 3- or 4-quart clear bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.
  • 3 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.

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