Fettuccine Chicken Salad

Fettuccine Chicken Salad

Ready in 45 minutes
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Fettuccine Chicken Salad"

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4 large boneless skinless chicken breasts
2 teaspoons House Seasoning; recipe follows
2 tablespoon fresh thyme leaves; chopped
3 tablespoon olive oil
2 9-oz packages fresh fettucine
2 cups Mayonnaise
1/2 cup green onions; chopped, green part only, plus extra for garnish
1/4 cup fresh parsley leaves; chopped
1/4 cup fresh basil leaves; chopped
1 teaspoon seasoning salt
Tomato; wedges

Original recipe makes 4



Preheat the oven to 350 degrees F. Slice the chicken breasts lengthwise into 1-inch wide strips. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of House Seasoning and all of the thyme, and then drizzle it with olive oil. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook. While the chicken is cooking, cook the pasta according to package directions. Drain the pasta, rinse it in cold water, and drain it again. Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of House Seasoning, and the seasoning salt, and stir until well blended. Pour the dressing over the pasta and toss gently. Place the chicken strips on top of the pasta. Garnish with tomato wedges and additional sliced green onions. This dish can be made 1 day before serving. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder


Added on Award Medal
Calories Per Serving: 1575 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
stevemur 9 years ago

[I posted this recipe.]
terrymcintire 9 years ago

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