Menu Enter a recipe name, ingredient, keyword...

Grilled Lemon Chicken Salad With Dill Cream Dressing

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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.

You'll also love

Review this recipe

Lemongrass Tofu With Mushrooms Sour Cream Maple Cake With Lemon Glaze