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.
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