Grilled Chicken Salad
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 boneless chicken, skinless breast halves
- 29.58 ml lemon juice, fresh
- 453.59 g ziti pasta, cooked and drained (or macaroni or corkscrew pasta)
- 1 sweet red pepper, medium-sized chopped
- 591.47 ml celery, sliced
- 1 red onion, medium-sized chopped
- 59.14 ml dill, fresh (or 5 t. dill weed)
- 44.37 ml white wine vinegar (or red wine vinegar)
- 29.58 ml mayonnaise
- 29.58 ml Dijon mustard
- 2.46 ml salt
- 1.23 ml pepper
- 157.80 ml olive oil (or vegetable oil)
- 1 leaf lettuce (optional)
directions
- 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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