Grilled Lemon Chicken Salad with Dill Cream Dressing
Grilled Lemon Chicken Salad with Dill Cream Dressing might be just the main course you are searching for. This recipe serves 6. One serving contains 414 calories, 19g of protein, and 30g of fat. It will be a hit at your The Fourth Of July event. Head to the store and pick up lemon peel, olive oil, lemon juice, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.
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.