 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A few years back, I found this easy, light salad recipe and made it for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this satisfying salad. Ingredients:
6 boneless skinless chicken breast halves |
2 tablespoons lemon juice |
1 package (16 ounces) elbow macaroni, ziti or spiral pasta |
1 medium sweet red pepper, chopped |
2-1/2 cups sliced celery |
1 medium red onion, chopped |
1/4 cup minced fresh dill or 5 teaspoons dill weed |
3 tablespoons white wine vinegar |
2 tablespoons mayonnaise |
2 tablespoons dijion mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup olive oil |
leaf lettuce, optional |
Directions:
1. Grill chicken, uncovered, over medium heat for 5-8 minutes on each side or until juices run clear. Remove from the grill and place in a single layer on a platter; sprinkle with lemon juice and set aside.
2. In a large bowl, toss pasta, red pepper, celery, onion and dill. Remove chicken from platter; pour juices into a bowl. Slice chicken widthwise into thin strips; add to pasta mixture.
3. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Whisk in oil very slowly in a stream until dressing is thickened.
4. Pour over salad and toss. Serve in a lettuce-lined bowl or on individual lettuce-lined plates. Yield: 6 servings.
|
|