Grilled Chicken Salad



6 servings



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)


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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