Layered Tortellini Pesto Chicken Salad

Health score
20%
Layered Tortellini Pesto Chicken Salad
160 min.
8
315kcal

Suggestions


Welcome to a delightful culinary experience with our Layered Tortellini Pesto Chicken Salad! This vibrant dish is not only a feast for the eyes but also a celebration of flavors that will tantalize your taste buds. Perfect for lunch, dinner, or any gathering, this salad combines the richness of cheese-filled tortellini with the freshness of crisp romaine lettuce and the sweetness of peas, creating a harmonious blend that is both satisfying and nutritious.

Imagine layers of colorful ingredients coming together in a clear bowl, showcasing the beautiful hues of red bell peppers, bright orange carrots, and the lush green of fresh herbs. The creamy dressing, made with reduced-fat mayonnaise, zesty basil pesto, and a splash of buttermilk, adds a luscious finish that ties all the elements together. Each bite offers a delightful crunch, a burst of flavor, and a comforting creaminess that will leave you wanting more.

Not only is this dish visually stunning, but it also packs a punch with its balanced nutritional profile, making it a guilt-free indulgence. With just 315 calories per serving, you can enjoy a generous portion without compromising your health goals. Whether you're hosting a summer picnic, preparing a family dinner, or simply craving a refreshing meal, this Layered Tortellini Pesto Chicken Salad is sure to impress. So gather your ingredients, and let’s create a dish that will be the star of your table!

Ingredients

  • oz cheese tortellini refrigerated
  • cup peas sweet frozen (from 1-lb bag)
  • cups the of 1 cos lettuce 
  • 1.5 cups carrots (matchstick-cut)
  • cups chicken tenderloins chopped
  • medium bell pepper red cut into strips
  • 0.5 cup salad dressing reduced-fat
  • 0.5 cup basil pesto 
  • 0.3 cup buttermilk 
  • tablespoons basil fresh chopped

Equipment

  • bowl
  • paper towels

Directions

  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.
  5. Spread over peppers; sprinkle with parsley. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

Nutrition Facts

Calories315kcal
Protein25.74%
Fat44.28%
Carbs29.98%

Properties

Glycemic Index
34.27
Glycemic Load
8.08
Inflammation Score
-10
Nutrition Score
18.942173688308%

Flavonoids

Luteolin
0.13mg
Kaempferol
0.07mg
Myricetin
0.01mg
Quercetin
0.73mg

Nutrients percent of daily need

Calories:314.85kcal
15.74%
Fat:15.43g
23.73%
Saturated Fat:3.15g
19.71%
Carbohydrates:23.51g
7.84%
Net Carbohydrates:19.39g
7.05%
Sugar:5.53g
6.14%
Cholesterol:57.29mg
19.1%
Sodium:475.21mg
20.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.18g
40.35%
Vitamin A:7569.12IU
151.38%
Vitamin K:63.98µg
60.94%
Vitamin C:29.73mg
36.03%
Vitamin B3:7.03mg
35.16%
Vitamin B6:0.58mg
28.76%
Selenium:19.69µg
28.13%
Phosphorus:180.22mg
18.02%
Folate:66.21µg
16.55%
Fiber:4.12g
16.47%
Potassium:463.21mg
13.23%
Calcium:106.64mg
10.66%
Vitamin B5:1.05mg
10.46%
Iron:1.86mg
10.32%
Manganese:0.19mg
9.29%
Vitamin B1:0.13mg
8.99%
Vitamin B2:0.14mg
8.39%
Magnesium:31.21mg
7.8%
Zinc:0.76mg
5.08%
Copper:0.08mg
3.95%
Vitamin E:0.58mg
3.85%
Vitamin B12:0.15µg
2.55%
Vitamin D:0.16µg
1.04%