Grilled Chicken And Ziti Salad

Recipe Ingredients

2		Chicken breasts, skinless, boneless - halved
2 tablespoons	30ml	Fresh lemon juice
1 lb	454g / 16oz	Ziti or other tubular pasta
2 lbs	908g / 32oz	Red bell peppers - cut in 1/2" dice (large)
2 1/2 cups	275g / 9.7oz	Thinly sliced celery
1		Red onion - chopped
1 1/4 cups	296ml	Kalamata black olives - pitted, sliced thin
1/4 cup	23g / 0.8oz	Minced fresh dill
3 tablespoons	45ml	White-wine vinegar
2 tablespoons	30ml	Mayonnaise
2 tablespoons	30ml	Dijon-style mustard
2/3 cup	157ml	Olive oil

Recipe Instructions

In an oiled ridged grill pan heated over moderately high heat or on a rack set 4 to 6 inches over glowing coals grill the chicken breasts for 8 to 10 minutes on each side, or until they are springy to the touch, and transfer them to a dish. Sprinkle the chicken with the lemon juice and let it cool. In a kettle of boiling salted water boil the ziti until it is tender. In a colander refresh the ziti under cold water and drain it well.

In a large bowl toss together the ziti, the bell peppers, the celery, the onion, the olives, and the dill. Remove the chicken from the dish, reserving the juices, slice it thin, and add it to the ziti salad. To the

juices in the dish add the vinegar, the mayonnaise, the mustard, and salt and black pepper to taste, whisk the mixture well, and add the oil in a stream, whisking until the dressing is emulsified. Add the dressing to the salad, toss the salad well, and season it with salt and black pepper.

Source:
Gourmet July 1990

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