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My Best Recipe

A Cool Chicken-Pasta Salad Is Sure to Please

July 10, 1986

"Below is a recipe for my favorite Chicken-Pasta Salad," Martha Oberman writes. "It's delicious served with sliced tomatoes and topped with pureed avocado. Or you can surround it with alternate slices of tomato and avocado."

CHICKEN-PASTA SALAD

1 whole chicken breast, boned, cooked and sliced into strips

1/4 pound curly pasta, cooked

1 (6-ounce) jar marinated artichoke hearts, drained

2 tablespoons capers

1 teaspoon celery seeds

1/2 cup pimiento-stuffed green olives

2 green onions, diagonally sliced

Dressing

Sesame oil

1/2 cup sliced almonds, toasted

2 tomatoes, sliced

1 avocado, peeled, halved and sliced

Combine chicken strips, pasta, artichoke hearts, capers, celery seeds, olives and green onions. Toss salad with Dressing. Add drops of sesame oil to taste. Chill well. When ready to serve, scatter toasted sliced almonds on top. Serve on platter surrounded alternately with sliced tomatoes and avocado. Makes 6 servings.

Dressing

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon oil

3 tablespoons cider vinegar

Combine sugar, salt, pepper, oil and vinegar.

--MARTHA P. OBERMAN

Sherman Oaks

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Secton, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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