Grilled Lemon Chicken Salad with Dill Cream Dressing

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 + 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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Instructions

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 for 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 for 15 minutes.
5. Cut chicken into 1/2 inch cubes; add to potatoes in bowl. Mix in celery, olives and dressing; season with salt and pepper.
6. Overlap zucchini slices around edge of platter. Mound chicken salad in center.

Attribution

Bon Appetit magazine - August 2002