| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole skinless boneless chicken breasts; halved (about 1 1/2 |
|
|
; pounds) |
| 2 |
tb |
Fresh lemon juice |
| 1 |
lb |
Ziti or other tubular pasta |
| 2 |
lg |
Red bell peppers; cut into 1/2-inch |
|
|
; dice |
| 2 1/2 |
c |
Thinly sliced celery |
| 1 |
|
Red onion; chopped (about 1 |
|
|
; 1/4 cups) |
| 1 1/4 |
c |
Kalamata or other brine-cured black; pitted and sliced |
|
|
; olives, thin |
| 1/4 |
c |
Minced fresh dill |
| 3 |
tb |
White-wine vinegar |
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Dijon-style mustard |
| 2/3 |
c |
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.
Serves 8 to 10.
Gourmet July 1990
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Converted by MM_Buster v2.0l.
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