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Layered Tortellini Pesto Chicken Salad Recipe

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This recipe for Layered Tortellini Pesto Chicken Salad, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lenea Green
Added: Sunday, November 1, 2009


1 pkg. (9 oz.) refrigerated cheese filled tortellini
1 cup frozen sweet peas
5 cups torn romaine lettuce
1 1/2 cups julienne carrots
2 cups chopped or strips grilled chicken
1 med. red bell pepper, cut into strips
1/2 cup red. fat mayo or salad dressing
1/2 cup basil pesto
1/4 cup buttermilk
2 Tbsp. chopped fresh parsley or basil

1. Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain and rinse with cold water. Pat with paper towels to remove moisture.
2. In a large clear bowl, layer the lettuce, the carrots, chicken, peas, tortellini and bell pepper.
3. In a small bowl, mix mayo, 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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