2 c. cubed, cooked chicken
1/4 lb. fettucini, cooked
1/4 c. virgin olive oil
1/2 c. freshly grated Parmesan cheese
1/4 tsp. garlic powder
1/4 c. chopped celery
1/4 c. chopped green pepper
1/4 c. chopped green onion
1/4 c. sliced fresh mushrooms
1/2 c. small broccoli flowerettes
1/2 c. sliced black olives
1/2 c. sliced carrots
1 c. frozen peas, thawed
1/4 c. slivered almonds

DRESSING:

1/4 c. red wine vinegar
1/8 tsp. fresh ground pepper
1/4 tsp. salt
1/4 tsp. garlic powder
3/4 tsp. dried tarragon
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
Juice of 1/4 lemon
1/4 c. virgin olive oil
1/4 c. water

6 to 8 servings.

Toss chicken and fettucini with olive oil and cool. Add Parmesan and garlic powder; toss well. Refrigerate at least 1 hour.

To serve: Add all remaining ingredients. Combine all dressing ingredients, except water, in lidded jar and shake well. Add water and shake again. Pour over salad and toss.