Recipe for cooking Grilled Lemon Chicken Salad with Dill Cream Dressing

Super Salad Recipes :: Chicken and other Poultry Salads

Grilled Lemon Chicken Salad with Dill Cream Dressing

Source: Bon Appetit - August 2002

A grill pan is just the thing for cooking the chicken and zucchini in this recipe.

3/4 C. chopped fresh dill
1/2 C. plus 2 Tbsp. extra virgin olive oil
4 Tbsp. fresh lemon juice
1 lrg. shallot, chopped finely
3 tsp. grated lemon peel
4 lrg. skinless boneless chicken breast halves
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1 lb. red-skinned potatoes, unpeeled, cut into 1/2-in. cubes
1 lb. med. zucchini, cut on diagonal into 1/4-in. thick slices
3 celery stalks, thinly sliced
1 C. coarsely chopped pitted lrg. green Sicilian olives
    or other brine-cured green olives

Mix together 1/2 C. dill, 1/2 C. extra virgin olive oil, 3 Tbsp. lemon juice, shallot and 2 tsp. lemon peel in lrg. bowl; whisk to blend. Season with salt and pepper. Add chicken and stir to coat. Marinate at room temperature 1 hr. or chill up to 8 hr., turning chicken occasionally.

Mix together mayonnaise, sour cream, 1/4 C. dill, 1 Tbsp. lemon juice and 1 tsp. peel in sm. bowl; whisk to blend. Season with salt and pepper. Cover and chill until ready to use.

Steam potatoes until just tender, about 12 min. Transfer to lrg. bowl; sprinkle with salt and pepper.

Mix together zucchini slices and 2 Tbsp. extra virgin olive oil in med. bowl. Sprinkle with salt; toss to coat. Heat grill pan or lrg. 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 1/2-in. 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.