Grilled Chicken and Ziti Salad from THE BEST OF GOURMET.
2 whole skinless boneless chicken breasts, halved (about 1-1/2 pounds)
2 Tablespoons fresh lemon juice
1 pound ziti or other tubular pasta
2 large red bell peppers, cut into 1/2-inch dice
2-1/2 cups thinly sliced celery
1 red onion, chopped (about 1-1/4 cups)
1-1/4 cups Kalamata or other brine-cured black olives, pitted and sliced thin
1/4 cup minced fresh dill
3 Tablespoons white-wine vinegar
2 Tablespoons mayonnaise
2 Tablespoons Dijon-style mustard
2/3 cup olive oil
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 a side, or until they are springy to the touch (I cook to an internal temperature of 155 degrees), 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 cooked ziti, the bell peppers, the celery, the onion, the olives, and the fresh dill. Remove the chicken from the dish, reserving the juices; slice chicken and add it to the ziti salad. To the juices in the dish, add the white-wine vinegar, the mayonnaise, the mustard, and salt & pepper to taste; whisk the mixture well, and add the olive oil in a stream, whisking until the dressing is emulsified. Add the dressing to the salad, toss the salad well, season it with salt & pepper. Serves 8 to 10.
2 whole skinless boneless chicken breasts, halved (about 1-1/2 pounds)
2 Tablespoons fresh lemon juice
1 pound ziti or other tubular pasta
2 large red bell peppers, cut into 1/2-inch dice
2-1/2 cups thinly sliced celery
1 red onion, chopped (about 1-1/4 cups)
1-1/4 cups Kalamata or other brine-cured black olives, pitted and sliced thin
1/4 cup minced fresh dill
3 Tablespoons white-wine vinegar
2 Tablespoons mayonnaise
2 Tablespoons Dijon-style mustard
2/3 cup olive oil
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 a side, or until they are springy to the touch (I cook to an internal temperature of 155 degrees), 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 cooked ziti, the bell peppers, the celery, the onion, the olives, and the fresh dill. Remove the chicken from the dish, reserving the juices; slice chicken and add it to the ziti salad. To the juices in the dish, add the white-wine vinegar, the mayonnaise, the mustard, and salt & pepper to taste; whisk the mixture well, and add the olive oil in a stream, whisking until the dressing is emulsified. Add the dressing to the salad, toss the salad well, season it with salt & pepper. Serves 8 to 10.