Ingredients
1 package (16 ounces) elbow macaroni, ziti or spiral pasta6 boneless skinless chicken breast halves (6 ounces each)2 tablespoons lemon juice3 tablespoons white wine vinegar2 tablespoons mayonnaise2 tablespoons Dijion mustard1/2 teaspoon salt1/4 teaspoon pepper2/3 cup olive oil2-1/2 cups sliced celery1 medium red onion, chopped1 medium sweet red pepper, chopped1/4 cup minced fresh dill or 5 teaspoons dill weed Leaf lettuce Snipped fresh dill, optional
Preparation
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.
