Pasta Salad With Chicken Artichokes And Dill

• Dressing
• 1/4 cup packed stemmed dill leaves
• 1 med garlic clove peeled
• 1/4 cup lemon juice
• 2/3 cup mile EOV or vegie oil
• 1/4 tsp each salt and pepper
• Salad Ingredients
• 1 14 oz can artichoke hearts drained rinsed and quatered
• 1 med avocado peeled , pitted cubed and rinsed
• 1 to 2 tablspoons vegie oil
• 2 whole chicken breasts skine on boned and split
• 1/2 lb dry pasta ( penne) cooked and cooled
• 1/2 pint cherry tomatoes rinsed and halved
• 1 5 oz can pitted black olives drained and halved

1. Insert metal blade in dry processor contaiher Process dill until minced with machine running drop garlic through chute, add lemon juice and process adding oil in a thin stream within 30 seconds. Pulse in salt and pepper Pour dressing into a large mixing bowl, add artichokes and avocado cubes and refrigerate 2 hours to marinate
2. Rub chicken breasts with half the olive oil and barbecue over moderate heat. or heat 2 tablspoons oil in pan and saute chicken breasts in it until just cooked through, usually 15-20 mins turning once Ste chicken aside to cool to room temperature Slice crosswise into strips
3. About an hour befreo serving time add cooked pasta to arthichoke mixture in bowl Add chicken pieces to tomatoes and olives Toss gently but thoroughly to mix, taking care not to smash avodaco Season to taste with salt and pepper and serve at room temperature Serves 6-8

dressing, dill, garlic, lemon juice, mile, salt, salad ingredients, quatered, avocado, vegie oil, chicken breasts skine, pasta, tomatoes, black olives

Taken from www.epicurious.com/recipes/member/views/pasta-salad-with-chicken-artichokes-and-dill-50092652 (may not work)