Chicken and Fettuccine Salad

Chicken and Fettuccine Salad

Oxmoor House MARCH 2006

  • Yield: 8 servings (serving size: 1 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.6g
  • Carbohydrate: 22.2g
  • Fiber: 3.7g
  • Cholesterol: 39mg
  • Iron: 0.0mg
  • Sodium: 238mg
  • Calcium: 0.0mg

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Chicken and Fettuccine Salad Recipe