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Ingredients

Savings in Cincinnati, OH 45224  Change Zip
  • 6 boneless skinless chicken breast halves
  • 2 tablespoons lemon juice
  • 1 package (16 ounces) elbow macaroni, ziti or spiral pasta
  • 1 medium sweet red pepper, chopped
  • 2-1/2 cups sliced celery
  • 1 medium red onion, chopped
  • 1/4 cup minced fresh dill or 5 teaspoons dill weed
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijion mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • Leaf lettuce, optional

Directions

  • Grill chicken, uncovered, over medium heat for 5-8 minutes on each side or until 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 widthwise into thin strips; add to pasta mixture.
  • To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Whisk in 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. Yield: 6 servings.
  • source;http://www.tasteofhome.com/Recipes/Grilled-Chicken-Salad