Chicken and Fettuccine Salad

recipe

Yield:

8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 196
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17.6 g
Carbohydrate 22.2 g
Fiber 3.7 g
Cholesterol 39 mg
Iron 0.0 mg
Sodium 238 mg
Calcium 0.0 mg

Ingredients

6 ounces uncooked fettuccine, broken in half
2 1/2 cups broccoli florets
1 cup diagonally sliced carrot
3/4 cup diagonally sliced celery
1/3 cup fat-free Italian dressing
1/3 cup low-fat mayonnaise
2 1/2 tablespoons prepared horseradish
1/2 teaspoon freshly ground black pepper
2 1/2 cups chopped cooked chicken breast
12 cherry tomatoes, halved

Preparation

Cook fettuccine according to package directions, omitting salt and fat. Drain and rinse under cold water; drain again. Set aside.

Cook broccoli, carrot, and celery in a small amount of boiling water 6 minutes or until crisp-tender. Drain; plunge into ice water, and drain again.

Combine cooked fettuccine and broccoli mixture in a large bowl. Combine Italian dressing and next 3 ingredients; stir well. Add to fettuccine mixture; toss gently. Stir in chicken and tomato.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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