Chicken Tortellini Roasted Vegetable Salad

Chicken, Tortellini & Roasted Vegetable Salad

Chicken, Tortellini & Roasted Vegetable Salad

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.


Makes 8 servings


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


  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)
Calories 210
Calories from Fat 27 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 31 mg
Carbohydrate 24 g
Fiber 3 g
Protein 16 g
Sodium 219 mg

Dietary Exchange

Starch 1
Vegetable 2
Meat 1-1/2
Fat 1/2

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