Grilled Lemon Chicken Salad with Dill Cream Dressing

  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.
  2. Season with salt and pepper.
  3. Add chicken and stir to coat.
  4. Marinate at room temperature 1 hour or chill up to 8 hours, turning chicken occasionally.
  5. Combine mayonnaise, sour cream, 1/4 cup dill, 1 tablespoon lemon juice, and 1 teaspoon peel in small bowl; whisk to blend.
  6. Season with salt and pepper.
  7. Cover and chill until ready to use.
  8. Steam potatoes until just tender, about 12 minutes.
  9. Transfer to large bowl; sprinkle with salt and pepper.
  10. Combine zucchini slices and 2 tablespoons olive oil in medium bowl.
  11. Sprinkle with salt; toss to coat.
  12. Heat grill pan or large ridged cast-iron skillet over high heat until very hot, about 4 minutes.
  13. Working in batches, grill zucchini slices until just crisp-tender, about 1 minute per side; transfer to plate.
  14. Grill chicken until brown and cooked through, about 6 minutes per side.
  15. Transfer to work surface; cool 15 minutes.
  16. Cut chicken into 1/2-inch cubes; add to potatoes in bowl.
  17. Mix in celery, olives, and dressing; season with salt and pepper.
  18. Overlap zucchini slices around edge of platter.
  19. Mound chicken salad in center.

dill, olive oil, lemon juice, shallot, lemon peel, chicken breast halves, mayonnaise, sour cream, potatoes, zucchini, celery stalks, green sicilian olives

Taken from www.epicurious.com/recipes/food/views/grilled-lemon-chicken-salad-with-dill-cream-dressing-106942 (may not work)

Another recipe

Switch theme