Grilled Chicken Salad

• 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

1. 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.
2. 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.
3. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Whisk in oil very slowly in a stream until dressing is thickened.
4. Pour over salad and toss. Serve in a lettuce-lined bowl or on individual lettuce-lined plates.

chicken, lemon juice, elbow macaroni, sweet red pepper, celery, red onion, fresh dill, white wine vinegar, mayonnaise, dijion, salt, pepper, olive oil

Taken from www.tasteofhome.com/recipes/grilled-chicken-salad/ (may not work)