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Grilled Chicken Salad

ChickenGastro-PubGrillLow-Carb
Time :30 minutes
Yield :6 servings
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Grilled chicken salad blends tender chicken, fresh veggies, and tangy dressing.
This grilled chicken salad is a satisfying symphony of textures and flavors. The tender bite of freshly grilled chicken mingles with the chewy satisfaction of pasta. A medley of crisp celery and sweet red pepper adds freshness, while a tangy dressing clings to every strand, with mustard and vinegar offering a subtle zest. Cooking the chicken until its juices run clear ensures every piece is juicy, which complements the creaminess of the dish without overshadowing it.
A light aroma of dill greets you as you mix in the ingredients, bringing a touch of earthiness. Whisking the dressing directly into the chicken juices captures all the flavor, seamlessly tying each component together. The salad develops layers, from the slightly sharp bite of red onion to the gentle notes of olive oil that finish each forkful.
This salad works as a versatile delight for sharing with friends and family, or even making ahead for solo indulgence. Resting the chicken briefly with a lemon juice splash enhances its succulence, while leaving the freshness of the vegetables intact. You’ll find each bite to echo the pleasures of a balanced meal that’s lively without being overly fussy.

Ingredients

  • 1 (16-ounce) package elbow macaroni ziti, or spiral pasta
  • 6 (6-ounce) chicken breast halves boneless and skinless
  • 2 tablespoons lemon juice
  • 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
  • 2 1/2 cups celery sliced
  • 1 medium red onion chopped
  • 1 medium sweet red pepper chopped
  • 1/4 cup minced fresh dill or 5 teaspoons dried dillweed plus more fresh dill, to taste, snipped, for garnish, divided
  • leaf lettuce to taste

Directions

  • Cook the pasta to al dente according to the package directions.
  • Preheat the grill to medium heat.
  • Grill the chicken breast halves, uncovered, until a thermometer inserted into the center of them reads 165 degrees F and the juices run clear, about 5-8 minutes per side.
  • Transfer the chicken breast halves to a rimmed platter.
  • Sprinkle the chicken breast halves with the lemon juice and let them stand for 10 minutes.
  • Drain the pasta and rinse it with cold water.
  • Transfer the chicken breast halves to a cutting board and cut them into strips.
  • Reserve the chicken juices in a large bowl.
  • Add the vinegar, the mayonnaise, the mustard, the salt, and the pepper to the chicken juices and whisk well.
  • Gradually whisk the oil into the dressing mixture.
  • Add the cooked pasta, the celery, the onion, the red pepper, and 1/4 cup of the dill to the dressing mixture and toss to coat.
  • Line six plates with the lettuce and top with the pasta mixture and the sliced chicken.
  • Sprinkle the chicken salad with the extra dill.
  • Serve.
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