Ingredients
1-1/2 cups Italian salad dressing1/2 cup cider vinegar1/3 cup honey2 teaspoons dried oregano1 teaspoon dried basil1/2 teaspoon pepper6 boneless skinless chicken breast halves (4 ounces each)1 package (12 ounces) fettuccine1-1/2 cups fresh broccoli florets3 medium carrots, thinly sliced2 celery ribs, thinly sliced1 large green pepper, chopped2 cans (2-1/4 ounces each) sliced ripe olives, drainedDRESSING:1-1/2 cups Italian salad dressing1 teaspoon garlic salt1 teaspoon dried oregano1 teaspoon Italian seasoning
Preparation
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.
