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DIRECTIONS

Place the marinade ingredients (vinegar and 1/4 cup plus 3 tablespoons of Italian dressing) in a small bowl, and stir to mix well. Set aside.
Rinse the chicken, and pat it dry with paper towels. Place the chicken in a shallow nonmetal container. Pour 1/4 cup plus 1 tbsp of the marinade over the chicken, lifting the chicken to allow some of the dressing to flow underneath. Cover and refrigerate for 6 to 24 hours, turning occasionally. Place the remaining marinade mixture in the refrigerator until ready to make the salad.
When ready to prepare the salad, place the dried tomatoes in a small heatproof bowl, and cover with the boiling water. Allow to sit for at least 10 minutes, or until the tomatoes are plumped.
Remove the chicken from the marinade, and discard the marinade. Turning occasionally, cook the chicken over medium coals or broil 6 inches under a preheated broiler for 12 to 15 minutes, or until the meat is nicely browned and no longer pink inside. During the last half of the cooking time, baste the chicken with the reserved marinade. Set the chicken aside to cool.
While the chicken is cooking, cook the pasta al dente according to package directions. Drain the pasta, rinse with cool water, drain again, and set aside.
Slice the chicken thinly across the grain. Set aside. (Note that the chicken can be cooked the day before, refrigerated, and sliced just before assembling the salad.)
Place the pasta, artichoke hearts, olives, scallions, and, if desired, the walnuts in a large bowl. Drain the tomatoes, and add to the pasta mixture. Add the chicken, and toss to mix well. Pour the Italian dressing over the salad, and toss to mix well.
Cover the salad and chill for at least 2 hours before serving. Toss in a little more Italian dressing just before serving if the mixture seems too dry.
To serve, arrange 2 cups of the salad greens over the bottom of each of 5 serving plates. Top with 1-2/3 cups of the pasta salad, and serve.