Emerald Chicken and Pasta Salad

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== Description ==
 
== 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
== Directions ==
# 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
=== Avocado dressing ===
# Process all ingredients in a food processor until smooth, stopping to scrape down sides.
# Chill, if desired.
Category:Pasta Salad Recipes
Category:Hass avocado Recipes
Category:White vinegar Recipes
Category:Artichoke Recipes
Category:Asparagus Recipes
Category:Chicken Recipes
Category:Penne Recipes