One of the biggest blessings since having a baby has been friends and family brining us food. Taking care of a newborn is all consuming, and not having to think about food has been huge. Plus...the added bonus of getting to try new foods and get the recipe! Fletcher's mom brought us this Chicken Fettucini Salad, and I have made it twice since she gave me the recipe. It is great to have on hand for lunch, or great for a summer dinner. The chicken + dressing creates a chicken salad consistency, then you mix it with noodles and serve on a bed of lettuce. I did not add the pecans, but I am sure they are a great addition. When I happen to have grape tomatoes in the fridge, I add them on top.
8 oz. fettucini
3 T. olive oil
4 boneless skinless chicken breast halves (or 2 breasts)
1/4 cup wine vinegar (red or white)
1 tsp. salt
1 cup chopped celery
1/2 cup chopped parsley
1/4 cup chopped pecans (optional)
Red leaf, bibb, or boston lettuce
1 cup mayonnaise
1 tsp. dried dill weed
1/4 tsp. Tony Chachere's seasoning
Dash of pepper
Combine all dressing ingredients and set aside. Cook and drain the fettucini. Toss noodles with olive oil, set aside. Cook and chop chicken (I put the chicken in the kitchen aid mixture and it "chops" it in no time at all). Toss chicken with the wine vinegar and salt. Combine chicken, dressing, celery, parsley, and pecans. Mix with the noodles and serve on a bed of lettuce.
3 years ago