Fettuccine Chicken Salad
Elevate your salad game with this irresistible Fettuccine Chicken Salad, a perfect fusion of hearty pasta, tender chicken, and vibrant fresh vegetables. Tossed with a luxurious, tangy dressing made from creamy Greek yogurt, mayonnaise, lemon juice, and a hint of garlic, this recipe brings a refreshing twist to traditional pasta salads. Featuring al dente fettuccine, succulent skillet-seared chicken, crisp cucumbers, juicy cherry tomatoes, and a generous sprinkle of shredded Parmesan, this dish is a deliciously balanced meal that’s ideal for lunch, dinner, or even a potluck gathering. Ready in just 35 minutes, this satisfying salad is a wholesome and flavorful option to enjoy chilled or fresh off the counter. Perfect for pasta lovers and salad enthusiasts alike, this is a must-try dish guaranteed to impress.
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Recipe Information
Ingredients
- 200 grams fettuccine pasta
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 150 grams mixed salad greens
- 200 grams cherry tomatoes
- 1 medium cucumber
- 50 grams Parmesan cheese, shredded
- 4 tablespoons mayonnaise
- 4 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to boil, and cook the fettuccine pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
While the pasta cooks, season the chicken breasts with 1 tablespoon of olive oil, salt, and black pepper.
Heat the remaining olive oil in a skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
Prepare the vegetables: halve the cherry tomatoes, finely slice the cucumber, and rinse the salad greens. Set aside.
Make the dressing by whisking together mayonnaise, Greek yogurt, lemon juice, minced garlic, and parsley in a small bowl. Adjust seasoning with salt and black pepper if needed.
In a large mixing bowl, combine the salad greens, cherry tomatoes, cucumber, and cooked fettuccine pasta. Gently toss with the creamy dressing to coat evenly.
Add sliced chicken on top and sprinkle with shredded Parmesan cheese.
Serve immediately or chill in the refrigerator for 10-15 minutes for a cool, refreshing dish.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 19.2 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 819 mg | 63% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
