Name: Grilled Lemon Chicken Salad with Dill Cream Dressing
Yield: Makes 6 servings
Ingredients: 3/4 cup chopped fresh dill; 1/2 cup plus 2 tablespoons olive oil; 4 tablespoons fresh lemon juice; 1 large shallot, finely chopped; 3 teaspoons grated lemon peel; 4 large skinless boneless chicken breast halves; 3 tablespoons mayonnaise; 3 tablespoons sour cream; 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes; 1 pound medium zucchini, cut on diagonal into 1/4-inch-thick slices; 3 celery stalks, thinly sliced; 1 cup coarsely chopped pitted large green Sicilian olives or other brine-cured green olives

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Grilled Lemon Chicken Salad with Dill Cream DressingPornchai Mittongtare

A grill pan is just the thing for cooking the chicken and zucchini in this recipe.

Recipe information

Yield
Makes 6 servings

Ingredients

3/4 cup chopped fresh dill

1/2 cup plus 2 tablespoons olive oil

4 tablespoons fresh lemon juice

1 large shallot, finely chopped

3 teaspoons grated lemon peel

4 large skinless boneless chicken breast halves

3 tablespoons mayonnaise

3 tablespoons sour cream

1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes

1 pound medium zucchini, cut on diagonal into 1/4-inch-thick slices

3 celery stalks, thinly sliced

1 cup coarsely chopped pitted large green Sicilian olives or other brine-cured green olives

Preparation

Step 1
Combine 1/2 cup dill, 1/2 cup olive oil, 3 tablespoons lemon juice, shallot, and 2 teaspoons lemon peel in large bowl; whisk to blend. Season with salt and pepper. Add chicken and stir to coat. Marinate at room temperature 1 hour or chill up to 8 hours, turning chicken occasionally.
Step 2
Combine mayonnaise, sour cream, 1/4 cup dill, 1 tablespoon lemon juice, and 1 teaspoon peel in small bowl; whisk to blend. Season with salt and pepper. Cover and chill until ready to use.
Step 3
Steam potatoes until just tender, about 12 minutes. Transfer to large bowl; sprinkle with salt and pepper.
Step 4
Combine zucchini slices and 2 tablespoons olive oil in medium bowl. Sprinkle with salt; toss to coat. Heat grill pan or large ridged cast-iron skillet over high heat until very hot, about 4 minutes. Working in batches, grill zucchini slices until just crisp-tender, about 1 minute per side; transfer to plate. Grill chicken until brown and cooked through, about 6 minutes per side. Transfer to work surface; cool 15 minutes. Cut chicken into 1/2-inch cubes; add to potatoes in bowl. Mix in celery, olives, and dressing; season with salt and pepper.
Step 5
Overlap zucchini slices around edge of platter. Mound chicken salad in center.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes