1 whole chicken breast, cooked and cut into strips
1/4 lb. curly pasta (colored if desired), cooked and drained
1 (6 oz.) jar marinated artichoke hearts, drained
2 tbsp. capers
1 tsp. celery seed
1/2 c. pimento-stuffed green olives
2 green onions, diagonally sliced
Sesame oil

DRESSING:

2 tbsp. sugar
1 tsp. salt
1/2 tsp. black pepper
3 tbsp. cider vinegar

Combine and shake well.

GARNISH:

1/2 c. toasted almonds
Tomato
Avocado

Combine chicken strips, pasta, artichoke hearts, capers, celery seed, olives and green onions. Toss salad with dressing. Add drops of sesame oil to taste. Chill well. Serve on platter garnished with tomato and avocado. Sprinkle with toasted almonds.