Grilled Lemon Chicken Salad With Dill Cream Dressing

Recipe Ingredients

3/4 cup	109g / 3.8oz	Chopped fresh dill
1/2 cup	118ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Fresh lemon juice
1 tablespoon	15ml	Shallot - finely chopped (large)
3 teaspoons	15ml	Grated lemon peel
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Boneless skinless chicken breast halves (large)
3 tablespoons	45ml	Mayonnaise
3 tablespoons	45ml	Sour cream
1 lb	454g / 16oz	Red-skinned potatoes - unpeeled, and
		Cut into 1/2" cubes
1 lb	454g / 16oz	Medium zucchini - cut on diagonal
		Into 1/4"-thick slices
3		Celery stalks - thinly sliced
1 cup	146g / 5.1oz	Coarsely-chopped pitted large green
		Sicilian olives
		= ( or other brine-cured green olives)

Recipe Instructions

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.

Source:
Bon Appetit, August 2002

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