Made this tangy chicken salad a few days ago and am having the last of it for lunch today. It's so bright and satisfying. Would be great for a summer luncheon and keeps well if you want to make it ahead.
Grilled lemon chicken salad with new potatoes.
1/4 cup chopped fresh dill
4 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cups arugula
1 teaspoon grated lemon peel
4 large skinless boneless chicken breast halves
3 tablespoons mayonnaise
3 tablespoons sour cream
1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
1 pound medium zucchini, cut on diagonal into 1/4-inch-thick slices
3 celery stalks, thinly sliced
1 cup coarsely chopped pitted large green Sicilian olives or other brine-cured green olives (capers are a nice substitute but use 1/2 cup and rinse them first).
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.
Rinse chicken breasts and pat dry. Butterfly the breasts, drizzle with 2Tbsps olive oil and 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 arugula in center and top with chicken salad. Sprinkle with a bit of fresh, chopped dill and scatter a few lemon wedges around.
Adapted from Bon Appetit, August 2002
Image by square one studio