Grilled Lemon Chicken Salad With Dill Cream Dressing

Grilled Lemon Chicken Salad With Dill Cream Dressing
Grilled Lemon Chicken Salad With Dill Cream Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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)

Directions

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.

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