Grilled Lemon Chicken Salad with Dill Cream Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A grill pan is just the thing for cooking the chicken and zucchini in this recipe. 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 |
Directions:
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.
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.
3. Steam potatoes until just tender, about 12 minutes. Transfer to large bowl; sprinkle with salt and pepper.
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.
5. Overlap zucchini slices around edge of platter. Mound chicken salad in center.
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