Grilled Chicken Salad

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.

• Ready In: 45 mins
• Serves: 6

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.