Grilled Chicken Salad

• 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)

1. Grill chicken over medium coals for 15 to 18 minutes, turning once, or until tender.
2. Remove from grill and place in a single layer on a platter; sprinkle with lemon juice and set aside.
3. In a large bowl, toss pasta, red pepper, celery, onion and dill.
4. Remove chicken from platter; pour juices into a bowl.
5. Slice chicken crosswise into thin strips; add the pasta mixture.
6. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well.
7. Add oil very slowly in a stream until dressing is thickened.
8. Pour over salad and toss.
9. Serve in a lettuce-lined bowl or on individual lettuce-lined plates.

chicken, lemon juice, macaroni, sweet red pepper, celery, red onion, fresh dill, white wine vinegar, mayonnaise, mustard, salt, pepper, olive, leaf lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016676 (may not work)