2 whole skinless chicken breasts, halved
2 sm. cloves garlic, minced
1 1/2 lbs. fresh rotini
2 lg. green peppers, diced
1.c diced celery
1 c. diced carrots
1 red onion, chopped
1 1/4 c. black olives
1/4 c. minced fresh dill
1 tbsp. lemon juice (fresh)
3 tbsp. white wine vinegar
2 tbsp. mayonnaise
2 tbsp. Dijon style mustard
2/3 c. olive oil

Coat chicken with minced garlic and salt and pepper to taste. Bake at 350 degrees for 15 minutes. Slice chicken while hot.

Boil pasta according to package directions and rinse.

In a large bowl, mix the rotini, green peppers, celery, carrots, onion, olives and dill. Add chicken. In another bowl, add the vinegar, mayonnaise, mustard, lemon juice and salt and pepper to taste, mixing well. Add the oil slowly, whisking the dressing thoroughly to make an emulsion. Add the dressing to the salad and toss well. Add salt and pepper to taste (if desired).