Title: Mediterranean Chicken Pasta Salad
Categories: Main dishes, Pasta
Yield: 4 Servings

1 lb Boneless skinless chicken
-breasts
2 ts Olive oil
1/2 ts Dried oregano
Salt and pepper; to taste
8 oz Pasta shells
1 c Artichokes; marinated
1/2 c Black olives; (oil cured)
1/4 c Italian parsley; chopped
1 lg Tomato
3 tb Fresh lemon juice (actually
-I use lime jui
Cayenne pepper; to taste
1 ts Dried oregano
Sandwich spread; to taste
1/2 c Olive oil
1/4 c Red onion; minced

Prepare Lemon-Oregano Dressing (lemon juice and remaining ingredients) and
set aside. Rub chicken with olive oil and sprinkle with oregano, salt and
pepper. Grill and cool to room temperature. Cut into cubes. Add chicken to
dressing and marinate, stirring occasionally, for 1 hour.

Cook pasta. Rinse with cold water and drain. Add chicken and remaining
ingredients and toss gently.
Posted to EAT-L Digest 09 Sep 96

Date: Mon, 9 Sep 1996 18:01:00 -0500

From: Fran
NOTES : I used 1 lb. pasta twists and doubled dressing amount.