Fettuccine Chicken Salad Recipes

Steps:

• Preheat oven to 350 degrees.
• Slice the chicken breasts lengthwise into 1-inch strips.
• Place chicken on a baking sheet, sprinkle with 1 teaspoon of House Seasoning and all of the thyme and then drizzle with olive oil.
• Bake for 15-20 minutes or until cooked through.
• 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.
• Remove chicken from baking sheet, set aside.
• Pour the juices from the baking sheet into a med. bowl.
• 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.
• Place the chicken strips on top of the pasta.
• Garnish with tomato wedges and some green onion.
• ~~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.

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
• Cook the pasta following pack instructions. Drain and set aside.
• Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they're about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
• Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.