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Chicken, Tortellini & Roasted Vegetable Salad
Yield: Makes 8 servings
Roasting vegetables at high heat gives them a wonderful new flavor complexity without adding any fat. Combining them with low fat tortellini and tender chicken make this a vitamin-rich salad.
Ingredients:
Sun-Dried Tomato & Basil Vinaigrette (page 86)
3
cups whole medium mushrooms
2
cups cubed zucchini
2
cups cubed eggplant
3/4
cup red onion wedges (about 1 medium)
Nonstick olive oil cooking spray
1-1/2
(9-ounce) packages reduced-fat cheese tortellini
6
cups leaf lettuce and arugula
1
pound deli chicken breast, cut into 1-1/2 inch pieces
Preparation:
1.
Preheat oven to 425°F. Prepare Sun-Dried Tomato & Basil Vinaigrette.
2.
Place mushrooms, zucchini, eggplant and onion in 15X10-inch jelly-roll pan. Spray vegetables generously with cooking spray; toss to coat. Bake 20 to 25 minutes or until vegetables are browned. Lightly spray with cooking spray; cool to room temperature.
3.
Meanwhile, cook tortellini according to package directions; drain. Cool to room temperature.
4.
Combine vegetables, tortellini, lettuce mixture and chicken in large bowl. Drizzle with vinaigrette; toss to coat.
Nutritional Information:
| Serving Size: 1/8 of total recipe (with 2 tablespoons vinaigrette) | |
| Sodium | 219 mg |
| Protein | 16 g |
| Fiber | 3 g |
| Carbohydrate | 24 g |
| Cholesterol | 31 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 27 % |
| Calories | 210 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 2 |
| Starch | 1 |
| Fat | 1/2 |
This recipe appears in:
Italian
