Chicken Tortellini and Roasted Vegetable Salad Recipe

3 cups whole medium mushrooms
2 cups cubed zucchini
2 cups cubed eggplant
1 medium red onion, cut into wedges and separated
1 1/2 packages cheese-filled tortellini
6 cups bite sized red leaf or romaine lettuce
2 cups cooked and cubed boneless, skinless chicken breasts (about 1 1/2 pounds before cooking)

Sun-Dried Tomato and Basil Vinaigrette:
4 sun-dried tomato halves, not packed in oil
1/2 cup hot water
1/2 cup low sodium, reduced fat chicken broth
2 teaspoons dried basil
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Sun-Dried Tomato and Basil Vinaigrette:
Place sun-dried tomatoes and hot water in a small container. Let stand about 10-15 minutes or until tomatoes are soft. Combine remaining ingredients in a container with a tight fitting lid. Drain water from tomatoes and add to other ingredients. Finely chop tomatoes, add to other ingredients and shake well. Refrigerate until to ready to use.

Heat oven to 425 degrees. Place mushrooms, zucchini, eggplant and onion in a shallow baking dish and spray generously with cooking spray. Bake 20-25 minutes or until vegetables are browned. Vegetables can also be grilled. Cool to room temperature. Cook tortellini according to package directions, drain and cool to room temperature. Combine roasted vegetables, tortellini, lettuce and chicken in a large bowl. Drizzle with sun-dried tomato and basil vinaigrette; toss to coat and serve.

Makes 6 Servings
Serving Size: 2 cups

Nutrients per serving:
Calories:	244
Total fat:	7 grams (26% of calories)
Saturated fat:	1 gram
Cholesterol:	61 mg
Sodium:	329 mg
Carbohydrate:	21 grams (33% of calories)
Protein:	25 grams (41% of calories)
Dietary fiber:	5 grams