Grilled Chicken Salad - cooking recipe

Ingredients

6 boneless, skinless chicken breast halves
2 Tbsp. fresh lemon juice
1 lb. macaroni (corkscrew pasta), cooked and drained
1 medium sweet red pepper, chopped
2 1/2 c. sliced celery
1 medium red onion, chopped
1/4 c. minced fresh dill or 5 tsp. dill weed
3 Tbsp. white wine vinegar
2 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. olive or vegetable oil
leaf lettuce (optional)

Preparation

Grill chicken over medium coals for 15 to 18 minutes, turning once, or until tender.
Remove from 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 the 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.