Thursday, August 20, 2015

Grilled Chicken Salad

Summer is the perfect time for salads, and when it is a main dish salad, that is even better! This Grilled Chicken Salad recipe has been in my collection for quite a few years, and it is always such a treat to make it again. It is as delicious as it is beautiful ...

Print Recipe

Grilled Chicken Salad

Course: Main Course
Serves: 6


  • 6 chicken breast halves
  • 2 tablespoons lemon juice
  • 1 package macaroni penne pasta or ziti (16 oz.)
  • 1 medium sweet red pepper chopped
  • 2 12 cups celery sliced
  • 1 medium red onion chopped
  • 14 cup minced fresh dill or 5 teaspoons dill weed
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijion mustard
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 23 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.

  2. Remove from the 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 widthwise into thin strips; add to pasta mixture.

  6. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well.

  7. Whisk in 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.

  10. Yield: 6 servings.

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What are some of your favorite main dish salads?

Linking up with:
Cheryl at I'm Lovin' It

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