Fettuccine Shirataki Chicken Salad

Fettuccine Shirataki Chicken Salad
Recipe type: Chicken Dishes, Salads
Prep time: 
Cook time: 
Total time: 
  • 1 package Fettuccine Shirataki
  • 4 large boneless, skinless chicken breasts
  • 2 teaspoons Special Seasoning*
  • 2 tablespoons chopped fresh thyme leaves
  • 3 tablespoons olive oil
  • 2 cups mayonnaise
  • ½ cup chopped green onions, green part only, plus extra for garnish
  • ¼ cup chopped fresh parsley leaves
  • ¼ cup chopped fresh basil leaves
  • 1 teaspoon seasoning salt
  • Tomato wedges, for garnish
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat the oven to 350 degrees F.
  3. Slice the chicken breasts lengthwise into 1-inch wide strips.
  4. Place chicken on a baking sheet, sprinkle it with 1 teaspoon of Special Seasoning and all of the thyme, and then drizzle it with olive oil.
  5. Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook.
  6. While the chicken is cooking, put the Shirataki Noodles in a large bowl for tossing.
  7. Remove the chicken from the baking sheet and set aside. Pour the juices from the baking sheet into a medium bowl.
  8. To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of Special Seasoning, and the seasoning salt, and stir until well blended.
  9. Pour the dressing over the pasta and toss gently.
  10. Place the chicken strips on top of the pasta.
  11. Garnish with tomato wedges and additional sliced green onions.
This dish can be made 1 day before serving *Special Seasoning: 1 cup salt ¼ cup black pepper ¼ cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.