1/2 c. vegetable oil
1/2 c. lemon juice
2 tbsp. grated Parmesan cheese
1 tbsp. instant chicken bouillon granules
1 tsp. sugar
1/2 tsp. oregano leaves
1 clove minced garlic
1/8 tsp. pepper
1 lb. skinned, boneless chicken breast, cut in strips
1 jar marinated artichoke hearts, drained
1 c. sliced fresh mushrooms
1/2 c. chopped red bell pepper
1/4 c. sliced pitted ripe olives
4 oz. linguine, cooked & drained

Combine oil, lemon juice, cheese, 2 teaspoons bouillon, sugar, oregano, garlic and pepper. Shake well and chill. Cook chicken in 1 tablespoon oil and 1 teaspoon bouillon until browned. Combine chicken, dressing and other ingredients. Mix well. Refrigerate. Serve on lettuce.