Italian Chicken Salad

3/4 cup plus 1 tablespoon vegetable oil

1/2 cup lemon juice concentrate

2 tablespoons grated Parmesan Cheese

3 teaspoons chicken-flavored bouillon

1 teaspoon sugar

1/2 teaspoon dried oregano

1 garlic clove, minced

1/8 teaspoon black pepper

1 pound chicken strips

1 pound linguine, cooked and drained

1 cup sliced mushrooms

1/2 cup chopped red pepper

Toppings – Avocado, olives, tomatoes, cucumber, green onions, etc – your choice

Lettuce Leaves

In a large bowl, combine 3/4 cup of the oil, lemon juice, cheese, 2 teaspoons of the bouillon, sugar oregano, garlic, and pepper; mix well

IN a large skillet, heat the remaining 1 tablespoon oil on medium heat.  Add the chicken and the remaining teaspoon bouillon.  Brown the chicken until it becomes tender, stirring occasionally. 

Cook the pasta while browning the chicken.

Add the chicken, pasta, and the remaining ingredients to the oil mixture; mix lightly to coat.  Cover and chill.  Add toppings you desire, avocado, olives, tomatoes, cucumber.  Serve on lettuce leaves.