"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Chicken & Ziti Salad Recipe

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This recipe for Grilled Chicken & Ziti Salad, by , is from The Crow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 whole skinless boneless chicken breasts, halved (about 1 pounds)
2 tbsp. fresh lemon juice
1 lb. ziti or other tubular pasta
2 large red bell peppers, cut into -inch dice
2 cups thinly sliced celery
1 red onion, chopped (about 1 cups)
1 cups Kalamata or other brine-cured black olives, pitted and sliced thin
cup minced fresh dill
3 tbsp. white-wine vinegar
2 tbsp. mayonnaise
2 tbsp. Dijon-style mustard
2/3 cups olive oil

Directions:
Directions:
In an oiled, ridged grill pan heated over moderately high heat or on a rack set 4-6 inches over glowing coals, grill the chicken breasts for 8-10 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 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 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 pepper.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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