Grilled Chicken Salad

Ms. Poppy's Note:

From 2000 Taste of Home Annual Recipes. 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.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 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.