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 California avocado, peeled and sliced

Avocado dressing

• 2 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

Procedures

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

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