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Chicken and Fettuccine Salad

Yield 8 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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