Grilled Lemon Chicken Salad With Dill Cream Dressing

By á-174942

Ingredients

• 3/4 cup chopped fresh dill
• 1/2 cup olive oil plus
• 2 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• 1 large shallot finely chopped
• 3 teaspoons grated lemon peel
• Salt to taste
• Freshly-ground black pepper to taste
• 4 large boneless skinless chicken breast halves
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 pound red-skinned potatoes unpeeled, and cut into 1/2" cubes
• 1 pound medium zucchini cut on diagonal
• into 1/4"-thick slices
• 3 celery stalks thinly sliced
• 1 cup coarsely-chopped pitted large green
• Sicilian olives ( or other brine-cured green olives)

Details

Servings 6

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.

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.

Steam potatoes until just tender, about 12 minutes. Transfer to large bowl; sprinkle with salt and pepper.

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.

Overlap zucchini slices around edge of platter. Mound chicken salad in center.

This recipe yields 6 servings.