Grilled Chicken and Penne Salad

2 whole skinless, boneless chicken breasts, halved
2 tablespoons fresh lemon juice
1 pound penne or other tubular pasta
2 large red bell peppers, cut into a 1/2-inch dice
2½ cups thinly sliced celery
1 medium red onion, chopped
1 cup walnut halves
1¼ cups pitted Kalamata olives, cut in half
1/4 cup minced fresh dill or 1 tablespoon dried
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
sea salt and freshly ground pepper
2/3 cup olive oil

Oil a ridged grill pan and heat over moderately high heat or set an oiled rack 4-6 inches over glowing coals. Grill chicken breasts for 8 to 10 minutes on each side or until they are springy to the touch, and then transfer them to a dish. Sprinkle chicken with lemon juice and let it cool. Boil the pasta until it is tender; refresh under cold water in colander, and drain.

In a large bowl, toss pasta, bell peppers, celery, onion, walnuts, olives, and dill. Remove chicken from dish, reserving the juices, and slice it thin on the diagonal. Add it to the vegetables in the bowl. Pour the juices from the dish into a bowl or large cup, and then add vinegar, mayonnaise, mustard, and salt and pepper to taste. Whisk the mixture thoroughly, and then add the olive oil in a stream, whisking until the dressing is emulsified. Add dressing to salad and toss. Add more salt and pepper if needed.  Serve immediately at room temperature or chill for later use. Serves 8 to 10.

Laura