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
Place chicken in a shallow dish; top with 1/3 cup Avocado Dressing.

Cover and chill 1 to 2 hours.

Drain, discarding marinade.

Cook chicken in a nonstick skillet over medium-high heat 7 minutes on each side or until done.

Cool and chop.

Cook pasta and 1 teaspoon salt in 3 quarts boiling water 8 minutes.

Add asparagus; and cook 2 more minutes.

Drain and cool.

Toss together pasta, asparagus, chicken, artichoke hearts, and remaining dressing.

Serve on lettuce-lined plates, and top with avocado slices

Avocado Dressing

Process all ingredients in a food processor until smooth, stopping to scrape down sides.

Chill, if desired.