Ingredients Jump to Instructions ↓

  1. 3/4 cup 109g / 3.8oz Chopped fresh dill

  2. 1/2 cup 118ml Olive oil - plus

  3. 2 tablespoons 30ml Olive oil

  4. 4 tablespoons 60ml Fresh lemon juice

  5. 1 tablespoon 15ml Shallot - finely chopped (large)

  6. 3 teaspoons 15ml Grated lemon peel

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 4 Boneless skinless chicken breast halves (large)

  10. 3 tablespoons 45ml Mayonnaise

  11. 3 tablespoons 45ml Sour cream

  12. 1 lb 454g / 16oz Red-skinned potatoes - unpeeled, and Cut into 1/2" cubes

  13. 1 lb 454g / 16oz Medium zucchini - cut on diagonal

  14. Into 1/4"-thick slices

  15. 3 Celery stalks - thinly sliced

  16. 1 cup 146g / 5.1oz Coarsely-chopped pitted large green

  17. Sicilian olives

  18. ( or other brine-cured green olives)

Instructions Jump to Ingredients ↑

  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.

  5. 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.

  6. 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.

  7. Overlap zucchini slices around edge of platter. Mound chicken salad in center.

  8. This recipe yields 6 servings.


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