Simple Cilantro Chicken & Avocado Pasta: Leftover Rotisserie Chicken Recipe

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Cilantro Chicken & Avocado Pasta

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Course Main Course, Side Dish

Ingredients
  

  • 4 Roma tomatoes, chopped
  • 1 small white onion, chopped
  • 1 large red or orange bell pepper, chopped
  • 1 pound roti
  • 1 cup sliced black olives
  • 3 cups cooked chicken, diced
  • 2 ripe avocados, pitted and diced
  • 2 teaspoons garlic, minced
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 cup rice or white wine vinegar
  • 3/4 cup fresh cilantro, chopped

Instructions
 

  • Cooked pasta according to package directions, drain, and rinse with cold water.
    Cooked or dice rotisserie chicken.
    In a large bowl, mix together salad ingredients, Chicken, cilantro, onion, bell pepper, cooked roni, olives, and avocado.
    In a small bowl, mix together dressing ingredients, garlic, olive oil, Italian seasoning, and vinegar.
    Add dressing to salad and combine untill fully incorporated.
    Serve immediately or cover and for later.
    * NOTE: If you want to chill for later use, it is better to add the avocado before serving to prevent browning.