Emerald Chicken and Pasta Salad

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Avocado dressing[edit]


  1. Place Chicken in a shallow dish; top with 1/3 cup avocado Dressing.
  2. Cover and chill 1 to 2 hours.
  3. Drain, discarding marinade.
  4. Cook Chicken in a nonstick skillet over medium-high heat 7 minutes on each side or until done.
  5. Cool and chop.
  6. Cook Pasta and 1 teaspoon salt in 3 quarts boiling water 8 minutes.
  7. Add asparagus; and cook 2 more minutes.
  8. Drain and cool.
  9. Toss together Pasta, asparagus, Chicken, artichoke hearts, and remaining dressing.
  10. Serve on lettuce-lined plates, and top with avocado slices

Avocado dressing[edit]

  1. Process all ingredients in a food processor until smooth, stopping to scrape down sides.
  2. Chill, if desired.