Recipes

CHICKEN FETTUCCINI SALAD
  • Ingredients
  • 1 half load pasta dough made into fettuccini
  • 2 cups cubed cooked chicken
  • 1/4 cup virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1/4 cup sliced green onions
  • 1/4 cup sliced mushrooms
  • 1/2 cup small broccoli florets
  • 1/2 cup sliced black olives
  • 1/2 cup sliced carrots
  • 1 cup frozen peas, thawed
  • 1/4 cup slivered almonds
  • DRESSING
  • 1/4 cup red wine vinegar
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce
  • 1-1/2 tablespoons Dijon mustard
  • juice of 1/4 lemon
  • 1/4 cup virgin olive oil
  • 1/4 cup water
Directions
  1. Cook fettuccini until al dente, drain and rinse with cool water
  2. Place in a large mixing bowl
  3. Toss chicken and fettuccini with olive oil and allow to cool
  4. Add Parmesan and garlic powder and toss well
  5. Refrigerate 1 hour or as long as overnight
  6. To serve, add celery, green pepper, green onions, mushrooms, broccoli, olives, carrots, peas and almonds
  7. Whisk together all dressing ingredients except water
  8. Add water and whisk again
  9. Pour over salad and toss thoroughly.


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