If you like pesto, you’ll love it even more mixed into this good-for-you salad.
—EDIE DESPAIN LOGAN, UT
PREP: 25 MIN. • COOK: 15 MIN. + CHILLING • MAKES: 6 SERVINGS
1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
5 cups torn romaine
1 1/2 cups shredded carrots
2 cups cubed cooked chicken breast
1/2 cup julienned sweet red pepper
1/2 cup fat-free mayonnaise
1 jar (3 ounces) prepared pesto
1/4 cup buttermilk
2 tablespoons minced fresh parsley
1. Cook tortellini according to package directions, adding peas during the last 4-5 minutes of cooking. Drain and rinse in cold water.
2. In a large glass bowl, layer romaine, carrots, chicken, tortellini and peas, and red pepper. In a small bowl, mix mayonnaise, pesto and buttermilk. Spread over top. Sprinkle with parsley. Refrigerate until chilled.
PER SERVING 1 1/2 cups equals 337 cal., 13 g fat (4 g sat. fat), 62 mg chol., 525 mg sodium, 32 g carb., 5 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.