Fettuccine Chicken Salad

READY IN: 35mins
Recipe by Carrie in Indiana

This came from Paula Deen's webpage on foodnetwork.com. I cannot wait to try it!! If you try this, let me know what you think!

Top Review by rickoholic83

When I first made this recipe I found it to be VERY rich. I have since made it again and found that using 1 cup regular mayo and 1 cup low fat mayo works much better. Also, if you are making this for a large group, I would suggest using rotini pasta, cut up the chicken into bite-size pieces and mix everything together.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Slice the chicken breasts lengthwise into 1-inch strips.
  3. Place chicken on a baking sheet, sprinkle with 1 teaspoon of House Seasoning and all of the thyme and then drizzle with olive oil.
  4. Bake for 15-20 minutes or until cooked through.
  5. While the chicken is cooking, cook the pasta according to directions on package. Drain and rinse with cold water. Drain well and place in large bowl for tossing.
  6. Remove chicken from baking sheet, set aside.
  7. Pour the juices from the baking sheet into a med. bowl.
  8. To the bowl add mayonnaise, green onion, parsley, basil, the remaining 1 teaspoons of House Seasoning, and the seasoning salt and stir until well blended. Pour the dressing over the pasta and toss gently.
  9. Place the chicken strips on top of the pasta.
  10. Garnish with tomato wedges and some green onion.
  11. ~~House Seasoning~~ 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder--Mix ingredients together and store in an airtight container for up to 6 months.

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