Mediterranean Chicken Pasta Salad

1# chicken breast cut in 1" cubes

Saute' in some flavored olive oil and vinegar.  Season with your favorite Mediterranean seasonings.  This can be done a day ahead then stored in a small zip-type plastic bag to keep it moist.

Into a big bowl, chop the following:

1c mixed colorful sweet peppers

1½c celery hearts and greens

1 med.-lg. Vidalia onion

These can be mixed together now, with the chicken in a big bowl.  Pour half a recipe of Lemon-Olive Oil Salad Dressing * over these and mix well several times while assembling the other ingredients, to marinate the vegetables and hopefully help rehydrate the chicken a bit, since breast meat tends to be dry.  Cook 1# of your favorite medium pasta to al dente' stage.  Drain and rinse with cold water to stop the cooking process.  Continue to drain, combining the pasta right before serving.   

Add the following to the bowl:

½-¾c drained-rinsed capers

1 6oz. jar of Kalamata olives rinsed-sliced

1 can drained-rinsed hearts of palm - sliced

1 can drained-rinsed quartered artichoke hearts

Mix everything GENTLY, with the pasta, since the hearts of palm will break up if tossed too much.  Top with shredded parmesan or gorganzola crumbles. . .Lin