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Grilled Chicken Salad Recipe

Photo by: Taste of Home

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A few years back, I found this easy, light salad recipe and made it for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this satisfying salad.

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6 Servings
Prep/Total Time: 30 min.

Ingredients

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 Crisco® Extra Virgin Olive Oil
Leaf lettuce, optional

Directions

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.
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.
To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Whisk in 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. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 689 calories, 33 g fat (5 g saturated fat), 75 mg cholesterol, 460 mg sodium, 61 g carbohydrate, 4 g fiber, 38 g protein.

Grilled Chicken Salad published in Taste of Home June/July 1994, p27

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