Print Recipe

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



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 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.
  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.

Source: Bon Appetit - August 2002


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.