Categories: Diabetic

Ingredients

• 9 oz package refrigerated cheese tortellini
• 5 cups turn romaine
• 1 1/2 cups shredded carrots
• 2 cups cubed cooked chicken breast
• 1/2 cup julienned sweet red pepper
• 1/2 cup mayo
• 3 oz jar prepared pesto
• 1/4 cup buttermilk
• 2 tbsp minced fresh parsley

Directions

1. Cook tortellini as directed. Drain and rinse in cold water.

2. In a large glass bowl, layer romaine, carrots, chicken, tortellini, and red pepper. In a small bowl, mix mayo, pesto and buttermilk. Spread over top. Sprinkle with parsley. Refrigerate until chilled.

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