Emerald Chicken and Pasta Salad

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

 * 1) Place Chicken in a shallow dish; top with 1/3 cup avocado Dressing.
 * 2) Cover and chill 1 to 2 hours.
 * 3) Drain, discarding marinade.
 * 4) Cook Chicken in a nonstick skillet over medium-high heat 7 minutes on each side or until done.
 * 5) Cool and chop.
 * 6) Cook Pasta and 1 teaspoon salt in 3 quarts boiling water 8 minutes.
 * 7) Add asparagus; and cook 2 more minutes.
 * 8) Drain and cool.
 * 9) Toss together Pasta, asparagus, Chicken, artichoke hearts, and remaining dressing.
 * 10) Serve on lettuce-lined plates, and top with avocado slices

Avocado dressing

 * 1) Process all ingredients in a food processor until smooth, stopping to scrape down sides.
 * 2) Chill, if desired.