Southwestern Chicken Pasta Salad

This is another beloved Peggy classic!

Serves 6-8 EF

Ingredients

Dressing:

1/4 cup parsley
1/4 cup cilantro
2 cloves garlic
2 small tomatillos
2 jalapenos, seeded
1 tsp salt
1/4 cup white wine vinegar
2 tbsp lime juice
3/4 cup vegetable oil

Salad:

4 medium green onions, cut into 1/4” pieces
1 small can sliced black olives
2 avocados, pitted, cut into cubes
2 whole chicken breasts, poached and shredded
8 oz sharp cheddar, shredded
2 9 oz packages fresh fettucine, cooked and drained

Directions

Mince the parsley, cilantro, garlic, tomatillos and jalapenos in a food processor until finely processed.
Add salt, vinegar, lime juice and vegetable oil and blend thoroughly.
Toss the dressing with the salad ingredients and serve at room temperature.

Source: Peggy Seidel