Fettuccine Chicken Salad

Rated by others

Serving Size: 4
Cuisine: American
Main Ingredient: Chicken
Categories: Salads, Grill, Summer

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

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



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