Chicken-Pasta Salad

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2 green onions, diagonally sliced

1/2 cup pimento-stuffed green olives

3 tablespoons cider vinegar

1/2 cup toasted almonds

2 tablespoons capers

1 teaspoon celery seed

1 whole chicken breast, cooked and cut into strips

1 (6 oz.) jar marinated artichoke hearts, drained

1/4 pound curly pasta (colored if desired), cooked and drained

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons sugar

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