Categories: Salads 
      Yield: 1 servings 
  
      6    Whole heads of fresh 
           -garlic 
    3/4 c  Olive oil 
      4    Rosemary sprigs (optional) 
    1/4 c  Fresh basil leaves 
      1 T  Fresh rosemary leaves or 1 
           -tsp dried 
      8 oz Corkscrew pasta, cooked and 
           -drained 
      2 c  Cooked chicken, cut in 
           -strips 
    1/2 c  Sliced green onion 
    1/2 c  Freshly grated parmesan 
           -cheese 
    2/3 c  Chopped walnuts 
           -salt and pepper to taste 
           -lettuce leaves 
  
  Separate cloves of garlic and drop into boiling water for 1 minute. Drain 
  and peel.  Place peeled cloves in small saucepan with oil and optional 
  rosemary sprigs.  Cook gently, covered, stirring occasionally, for about 25 
  minutes or until garlic is tender.  Discard rosemary sprigs and puree 
  garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves. 
  Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, 
  salt and pepper.  Mix thoroughly.  Add more olive oil if needed to moisten 
  salad. 
  Let salad sit for 1 hour a room temperature (provided its not a hot room 
  that will invite bacteria to go nuts!) or refrigerate, returning mixture to 
  room temperature before serving.  Toast walnuts in 375-degree oven for 10 
  minutes.  Stir into the salad and serve over a mix of crisp, chilled 
  lettuces.