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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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With chicken and pasta served over lettuce, this salad is a meal within itself. If you are planning for leftovers, only pour dressing on the portion you will eatting that day. Ingredients:
6 boneless chicken, skinless breast halves |
2 tablespoons lemon juice, fresh |
1 lb ziti pasta, cooked and drained (or macaroni or corkscrew pasta) |
1 sweet red pepper, medium-sized chopped |
2 1/2 cups celery, sliced |
1 red onion, medium-sized chopped |
1/4 cup dill, fresh (or 5 t. dill weed) |
3 tablespoons white wine vinegar (or red wine vinegar) |
2 tablespoons mayonnaise |
2 tablespoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup olive oil (or vegetable oil) |
1 leaf lettuce (optional) |
Directions:
1. Grill chicken breasts over medium-hot heat for 15-18 minutes, turning once, or until tender and juices run clear. Remove from the grill and place in a single layer on a platter; sprinkle with lemon juice and set aside. In a large bowl, toss pasta, red pepper, celery, onion and dill. Remove chicken from platter; pour juices into a bowl. Slice chicken crosswise into thin strips; add to pasta mixture. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Add oil very slowly in a strem until dressing is thickened. Pour over salad and toss. Serve in a lettuce-lined bowl or on individual lettuce-lined plates.
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