Emerald Chicken and Pasta Salad
Ingredients
- 4 skinned and boned Chicken breast halves
- 16 oz uncooked penne Pasta
- 1 tsp salt
- 3 quarts boiling water
- 1 Pound fresh asparagus
- 1 (14-ounce) can artichoke heart quarters, drained
- 6 Cups gourmet lettuces
- 1 Hass Avocado|California avocado, peeled and sliced ==
- 2 Hass Avocado|California avocados, peeled and seeded
- ¼ Cup loosely packed fresh cilantro leaves
- ½ Cup olive oil
- ¼ Cup white wine vinegar
- ½ tsp salt
- ½ tsp pepper
- Place Chicken in a shallow dish; top with 1/3 cup avocado Dressing.
- Cover and chill 1 to 2 hours.
- Drain, discarding marinade.
- Cook Chicken in a nonstick skillet over medium-high heat 7 minutes on each side or until done.
- Cool and chop.
- Cook Pasta and 1 teaspoon salt in 3 quarts boiling water 8 minutes.
- Add asparagus; and cook 2 more minutes.
- Drain and cool.
- Toss together Pasta, asparagus, Chicken, artichoke hearts, and remaining dressing.
- Serve on lettuce-lined plates, and top with avocado slices ==
- Process all ingredients in a food processor until smooth, stopping to scrape down sides.
- Chill, if desired.
This article uses material from the "Emerald Chicken and Pasta Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
