2 whole chicken breasts, skinless, boneless -- halved
2 tablespoon fresh lemon juice
1 pound ziti or other tubular pasta
2 large red bell peppers -- cut in 1/2" dice
2-1/2 cups thinly sliced celery
1 red onion -- chopped
1-1/4 cups kalamata black olives -- pitted, sliced thin
1/4 cup minced fresh dill
3 tablespoon white-wine vinegar
2 tablespoon mayonnaise
2 tablespoon dijon-style mustard
2/3 cup olive oil
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.
