Layered Tortellini Pesto Chicken Salad

Health score
29%
Layered Tortellini Pesto Chicken Salad
160 min.
8
306kcal

Suggestions


Welcome to a delightful culinary experience with our Layered Tortellini Pesto Chicken Salad! This vibrant dish is not just 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 colorful vegetables.

Imagine the creamy texture of reduced-fat mayonnaise blended with aromatic basil pesto and tangy buttermilk, creating a luscious dressing that ties all the ingredients together. Each layer of this salad tells a story, from the crunchy julienne carrots to the tender grilled chicken, and the sweet pops of frozen peas. The addition of red bell pepper adds a delightful crunch and a burst of color, making this dish as visually appealing as it is delicious.

Not only is this salad a crowd-pleaser, but it also offers a balanced nutritional profile, with a satisfying mix of protein, healthy fats, and carbohydrates. With just a little prep time and a couple of hours in the fridge to chill, you can serve a stunning dish that will impress your family and friends. Whether you're hosting a summer barbecue or looking for a quick weeknight meal, this Layered Tortellini Pesto Chicken Salad is sure to become a favorite in your recipe repertoire!

Ingredients

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

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

Calories306kcal
Protein21.44%
Fat47.78%
Carbs30.78%

Properties

Glycemic Index
34.27
Glycemic Load
8.08
Inflammation Score
-10
Nutrition Score
16.117826000504%

Flavonoids

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

Nutrients percent of daily need

Calories:305.87kcal
15.29%
Fat:16.22g
24.95%
Saturated Fat:3.45g
21.57%
Carbohydrates:23.51g
7.84%
Net Carbohydrates:19.39g
7.05%
Sugar:5.53g
6.14%
Cholesterol:45.68mg
15.23%
Sodium:432.85mg
18.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.37g
32.75%
Vitamin A:7565.73IU
151.31%
Vitamin K:63.86µg
60.82%
Vitamin C:29.02mg
35.17%
Vitamin B3:3.62mg
18.11%
Fiber:4.12g
16.47%
Folate:65.6µg
16.4%
Vitamin B6:0.28mg
13.79%
Selenium:9.37µg
13.39%
Phosphorus:123.21mg
12.32%
Iron:2.06mg
11.46%
Calcium:107.88mg
10.79%
Potassium:324.52mg
9.27%
Manganese:0.18mg
9.14%
Vitamin B2:0.13mg
7.94%
Vitamin B1:0.12mg
7.91%
Zinc:0.95mg
6.34%
Magnesium:23.18mg
5.79%
Vitamin B5:0.54mg
5.43%
Copper:0.08mg
4.15%
Vitamin E:0.46mg
3.1%
Vitamin B12:0.14µg
2.27%