Recipe - Mediterranean Chicken Pasta Salad

1 pound Boneless skinless chicken
breasts
2 teaspoon Olive oil
One half teaspoon Dried oregano
Salt and pepper; to taste
8 ounce Pasta shells
1 cup Artichokes; marinated
One half cup Black olives; (oil cured)
One fourth cup Italian parsley; chopped
1 lg Tomato
3 tablespoon Fresh lemon juice (actually
I use lime jui
Cayenne pepper; to taste
1 teaspoon Dried oregano
Sandwich spread; to taste
One half cup Olive oil
One fourth cup Red onion; minced

Prepare LemonOregano 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 EATL Digest 09 Sep 96

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

From: Fran frich@TENET.EDU
NOTES : I used 1 lb. pasta twists and doubled dressing amount.