Grilled lemon Chicken Salad with Dill Cream Dressing
epicurious.com(chicken, potatoes, squash, salads )
Grilled lemon Chicken Salad with Dill Cream Dressing
Yield: 6 servings
Ingredients
¾ C chopped fresh dill
½ C + 2 Tbsp EVOO (olive oil)
4 Tbsp fresh lemon juice
1 large shallot, finely chopped
3 tsp grated lemon peel
4 large skinless, boneless chicken breast halves
3 Tbsp mayonnaise
3 Tbsp sour cream
1 lb red-skinned potatoes, unpeeled, cut into ½-in. cubes.
1 lb medium zucchini, cut on diagonal into ¼-in. slices.
3 celery stalks, thinly sliced
1 C coarsley chopped, pitted large green Sicilian olives or other brine-cured green olives
Instructions
- Combine ½ C dill, ½ C olive oil, 3 Tbsp lemon juice, shallot, and 2 tsp 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, ¼ C dill, 1 Tbsp lemon juice, and 1 tsp 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 Tbsp olive oil in medium bowl. Sprinkle with salt and toss to coat. Heat grill pan or large ridged cast-iron skillet over high heat until very hot, about 4 min. Working in batches, grill zucchini slices until just crisp-tender, about 1 min per side; transfer to plate. Grill chicken until brown and cooked through, about 6 min per side. Transfer to work surface; cool 15 min. Cut chicken into ½-in. cubes; add to potatoes in bowl. Mix in celery, olives, and dressing; season with salt and pepper to taste.
- Overlap zucchini slices around edge of platter. Mound chicken salad in center.