Ingredients
| 6 | chicken breast halves | | 2 tbsp. | fresh lemon juice | | 1 lb. | macaroni, cooked and drained | | 1 | md. sweet red pepper, chopped | | 2-1/2 cup | celery, sliced | | 1 | md. red onion, chopped | | 1-2/3 tbsp. | dill weed | | 3 tbsp. | white wine vinegar | | 2 tbsp. | mayonnaise | | 2 tbsp. | dijon mustard | | 1/2 tsp. | salt | | 1/4 tsp. | pepper | | 2/3 cup | oil | | Leaf lettuce (optional) |
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Instructions
Grill the chicken breasts over medium-hot coals for 15 to 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 stream 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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