Grilled Chicken Alfredo Salad

• 18 ounces refrigerated cheese-filled tortellini
• 12 cup alfredo sauce
• 1 cup basil pesto
• 1 medium red onion, thinly sliced
• 1 small yellow squash, cut lengthwise in half
• 4 boneless skinless chicken breasts
• lettuce leaf
• 1 large tomatoes, chopped

1. Heat grill.
2. Cook and drain tortellini as directed on package.
3. Mix 1/4 cup of the alfredo sauce and the pesto; toss with tortellini and onion.
4. Brush cut sides of squash with 1 T. of the remaining alfredo sauce; set aside.
5. Cover and grill chicken on medium heat 15 to 20 minutes, brushing with remaining alfredo sauce and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
6. While chicken is grilling, cover and grill squash, cut sides down, about 10 minutes or until crisp-tender.
7. Cut chicken diagonally into 1-inch strips.
8. Cut squash crosswise into 1/4-inch slices.
9. Arange tortellini mixture on lettuce.
10. Top with chicken, squash and tomato.

tortellini, alfredo sauce, basil pesto, red onion, yellow squash, chicken breasts, tomatoes

Taken from www.food.com/recipe/grilled-chicken-alfredo-salad-358914 (may not work)