Grilled Lemon Chicken Salad With Dill Cream Dressing

Directions

1. Combine 1/2 c. dill, 1/2 c. extra virgin olive oil, 3 Tbsp. lemon juice, shallot, and 2 tsp. lemon peel in large bowl; whisk to blend. Season with salt and pepper. Add in chicken and stir to coat. Marinate at room temperature 1 hour or possibly refrigerateup to 8 hrs, turning chicken occasionally.
2. Combine mayonnaise, lowfat sour cream, 1/4 c. dill, 1 Tbsp. lemon juice, and 1 tsp. peel in small bowl; whisk to blend. Season with salt and pepper. Cover and refrigeratetill ready to use.
3. Steam potatoes till just tender, about 12 min. Transfer to large bowl; sprinkle with salt and pepper.
4. Combine zucchini slices and 2 Tbsp. extra virgin olive oil in medium bowl. Sprinkle with salt; toss to coat.
5. Heat grill pan or possibly large ridged cast-iron skillet over high heat till very warm, about 4 min. Working in batches, grill zucchini slices till just crisp-tender, about 1 minute per side; transfer to plate.
6. Grill chicken till brown and cooked through, about 6 min per side. Transfer to work surface; cold 15 min. Cut chicken into 1/2-inch cubes; add in to potatoes in bowl. Fold 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.
9. Comments: A grill pan is just the thing for cooking the chicken and zucchini in this recipe.