During the summer, my family often requests this recipe—especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. —Lori Thon, Basin, Wyoming
Ingredients
- 1-1/2 cups Italian salad dressing
- 1/2 cup cider vinegar
- 1/3 cup honey
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 package (12 ounces) fettuccine
- 1-1/2 cups fresh broccoli florets
- 3 medium carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 1 large green pepper, chopped
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- dressing:
- 1-1/2 cups Italian salad dressing
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
Directions
- In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours.
- Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside.
- In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.
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