Grilled Chicken Salad

Name: Grilled Chicken Salad
Ingredients: 6 boneless, skinless chicken breast halves; 2 Tbsp. fresh lemon juice; 1 lb. macaroni (corkscrew pasta), cooked and drained; 1 medium sweet red pepper, chopped; 2 1/2 c. sliced celery; 1 medium red onion, chopped; 1/4 c. minced fresh dill or 5 tsp. dill weed; 3 Tbsp. white wine vinegar; 2 Tbsp. mayonnaise; 2 Tbsp. Dijon mustard; 1/2 tsp. salt; 1/4 tsp. pepper; 2/3 c. olive or vegetable oil; leaf lettuce (optional)

14 ingredients

9 steps

Ingredients

6 boneless, skinless chicken breast halves
2 Tbsp. fresh lemon juice
1 lb. macaroni (corkscrew pasta), cooked and drained
1 medium sweet red pepper, chopped
2 1/2 c. sliced celery
1 medium red onion, chopped
1/4 c. minced fresh dill or 5 tsp. dill weed
3 Tbsp. white wine vinegar
2 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. olive or vegetable oil
leaf lettuce (optional)

Directions

1

Grill chicken over medium coals for 15 to 18 minutes, turning once, or until tender.
2

Remove from grill and place in a single layer on a platter; sprinkle with lemon juice and set aside.
3

In a large bowl, toss pasta, red pepper, celery, onion and dill.
4

Remove chicken from platter; pour juices into a bowl.
5

Slice chicken crosswise into thin strips; add the pasta mixture.
6

To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well.
7

Add oil very slowly in a stream until dressing is thickened.
8

Pour over salad and toss.
9

Serve in a lettuce-lined bowl or on individual lettuce-lined plates.