"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."
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
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.
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
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