Cook 9 oz package of refrigerated cheese tortellini. Add a cup of peas during the last 4 minutes of cooking. Drain and rinse with cold water.
Layer:
5 cups torn romaine lettuce
1 1/2 c. matchstick carrots
2 c. cooked, cubed chicken
tortellini and peas mixture (see above)
1 red bell pepper, cut into strips
Dressing:
1/2 c. light mayo
1/2 c. basil pesto
1/4 c. buttermilk
Top with fresh, chopped parsley or basil leaves. This is also good without the chicken if you'd like a vegetarian salad.
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