CHICKEN, PASTA AND MUSHROOM SALAD   
  Ingredients :
    2 pounds (1k) boneless, skinless chicken breasts
    ¾ cup olive oil
    1 ½ pound (350 g) fusilli
    2 ½ artichoke hearts, cooked, and cut in pieces
    6 green onions (white and green) chopped
    ½ cup parsley, finely chopped
    2 tablespoons balsamic vinegar
    3 tablespoons grated parmesan cheese
    Salt
    Pepper

  Preparation:

Season chicken breasts with salt and pepper. In a skillet heat 3 tablespoons oil and fry chicken until done and golden. Remove from skillet and cut chicken in ¼ in slices (½ cm).

Cook fusilli in salted water until just done. Drain and rinse in cold water.

In a large bowl, toss pasta with 2 tablespoons oil. Add chicken, artichokes, onion, parsley, remaining oil, vinegar, salt and pepper. Toss well.
 
        8 servings
       
 
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