Grilled Chicken and Ziti Salad

1. 1

   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.

2. 2

   Sprinkle the chicken with the lemon juice and let it cool.

3. 3

   In a kettle of boiling salted water boil the ziti until it is tender.

4. 4

   In a colander refresh the ziti under cold water and drain it well.

5. 5

   In a large bowl toss together the ziti, the bell peppers, the celery, the onion, the olives, and the dill.

6. 6

   Remove the chicken from the dish, reserving the juices, slice it thin, and add it to the ziti salad.

7. 7

   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.

8. 8

   Add the dressing to the salad, toss the salad well, and season it with salt and black pepper.

* Per serving · 4 servings · Values may vary.