1-1/2 pounds boneless skinless chicken breast
2 tablespoons fresh lemon juice
1 pound whole-wheat ziti or other like pasta
Water
2 large red bell peppers, halved, cored, seeded, cut into 1/2-inch pieces
2-1/2 cups thinly sliced celery
1 red onion, thinly sliced
1-1/4 cups thinly sliced pitted ripe black olives
1/4 cup minced fresh dill
3 tablespoons white wine vinegar
2 tablespoons mayo
2 tablespoons dijon mustard
Salt and pepper to taste
2/3 cup olive oil

Recipe Directions
Heat oiled ridged grill pan over medium-high heat. Grill chicken in pan 8-10 minutes on each side until springy to the touch. Transfer chicken to shallow dish. Sprinkle with lemon juice; let cool.

Boil ziti in water according to package directions until tender. Rinse ziti in colander under cold water; drain well.

Toss ziti, bell peppers, celery, onion, olives, and dill in a large bowl. Remove chicken from bowl, reserving juices. Thinly slice chicken and add to ziti salad. Add vinegar, mayo, mustard, salt, and pepper to juices in bowl. Whisk mixture well; add oil, whisking until dressing is thoroughly combined. Add dressing to salad; toss well.

Serves 8-10