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Receta Grilled Lemon Chicken Salad With Dill Cream Dressing
by Global Cookbook

Grilled Lemon Chicken Salad With Dill Cream Dressing
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  Raciónes: 6

Ingredientes

  • 3/4 c. minced fresh dill
  • 1/2 c. extra virgin olive oil plus
  • 2 Tbsp. extra virgin olive oil
  • 4 Tbsp. fresh lemon juice
  • 1 lrg shallot finely minced
  • 3 tsp grated lemon peel Salt to taste Freshly-grnd black pepper to taste
  • 4 lrg boneless skinless chicken breast halves
  • 3 Tbsp. mayonnaise
  • 3 Tbsp. lowfat sour cream
  • 1 lb red-skinned potatoes unpeeled, and cut into 1/2" cubes
  • 1 lb medium zucchini cut on diagonal into 1/4"-thick slices
  • 3 x celery stalks thinly sliced
  • 1 c. coarsely-minced pitted large green Sicilian olives ( or possibly other brine-cured green olives)

Direcciones

  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.