Salads (Layered Tortellini Pesto Chicken)

By chefbobby

Loads of flavor in seven lovely layers!

Ingredients

• 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 mayonnaise
• 1/2 Cup basil pesto
• 1/4 Cup buttermilk
• 2 Tbsp chopped fresh parsley or basil leaves

Details

Servings 8

Preparation

Step 1

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.