Grilled Lemon Chicken Salad with Dill Cream Dressing

Ingredients

• 3  celery stalks thinly sliced
• 0.8 cup optional: dill fresh chopped
• 4 tablespoons juice of lemon fresh
• 3 teaspoons lemon zest grated
• 3 tablespoons mayonnaise 
• 0.5 cup olive oil 
• 1 cup olive green pitted coarsely chopped
• 1 pound potatoes - remove skin unpeeled cut into 1/2-inch cubes
• 1 large shallots finely chopped
• 4 large chicken breast halves boneless skinless
• 3 tablespoons cream sour
• 1 pound zucchini 

Equipment

• bowl
• frying pan
• whisk
• grill
• grill pan

Directions

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.
2. Add chicken and stir to coat. Marinate at room temperature 1 hour or chill up to 8 hours, turning chicken occasionally.
3. 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.
4. Steam potatoes until just tender, about 12 minutes.
5. Transfer to large bowl; sprinkle with salt and pepper.
6. Combine zucchini slices and 2 tablespoons olive oil in medium bowl.
7. Sprinkle with salt; toss to coat.
8. 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.
9. Transfer to work surface; cool 15 minutes.
10. Cut chicken into 1/2-inch cubes; add to potatoes in bowl.
11. Mix in celery, olives, and dressing; season with salt and pepper.
12. Overlap zucchini slices around edge of platter. Mound chicken salad in center.