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Grilled Chicken Salad

 Grilled Chicken Salad
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Grilled Chicken Salad (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.