Total Time
30mins
Prep 15 mins
Cook 15 mins

I use to bus tables in a restaurant called Lardo's in good old McCall, ID. They would serve a hot chicken salad that was so tasty. I have come up with a copy-cat of this recipe and it is really good. It is more of a pasta dish than a salad dish- but you will simply love it. You can make the honey mustard dressing, or you can just use a bottle of it and add a bit more honey to it. I love the Ken's Honey Mustard brand. This has become a family regular in our home. Good eats!

Ingredients Nutrition

Directions

  1. Season the cut up chicken with some salt and pepper or Cajun spice if you like the heat.
  2. Cook chicken in a pan with the 1 table spoon of cooking oil till chicken is no longer pink.
  3. Put chicken and the juices on a plate to rest.
  4. Cook fettuccine noodles according to package directions; be sure to salt the noodles while they cook. Drain and set aside.
  5. Take honey mustard dressing and add honey to it.
  6. Meanwhile, add another tablespoon of cooking oil to the same pan and saute broccoli florets, onions (cut into thin crescent shapes), celery (thinly sliced), and sliced mushrooms until cooked to your liking. I like to have them a bit crisp- but it a preference thing.
  7. Add chicken back to the pan and heat throughout.
  8. Dish up noodles and then the veggie-chicken mixture on top.
  9. Sprinkle top of dish with slivered almonds.
  10. Serve the dressing on the side, or spoon on top to taste.

Reviews

(1)
Most Helpful

I think this is one of my favorite recipes! It is just right as is, but one can also shorten the cooking time if you have "left over" cooked chicken breasts (grilled are best). I also am a fan of the Ken's dressing; it is "good enough" and a whole lot easier than making Honey Mustard Dressing from scratch. Thanks for sharing for all of us in the cooking world of the Internet, TeacherLaLa!

Dancer Jeanne February 03, 2013

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