Grilled Chicken Salad
What You Need:
- 1 package elbow macaroni, ziti or spiral pasta
- 6 boneless skinless chicken breast halves
- 2 tablespoons lemon juice
- 2-1/2 cups sliced celery
- 1 medium red onion, chopped
- 1 medium sweet red pepper, chopped
- 1/4 cup minced fresh dill or 5 teaspoons dill weed
- 3 tablespoons white wine vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup olive oil
- Leaf lettuce
- Snipped fresh dill, optional
Instructions:
- Cook pasta according to package directions. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water.
- Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and dill; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with dill.
Enjoy!!
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