Grilled Lemon Chicken Salad With Dill Cream Dressing Recipes

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GRILLED LEMON CHICKEN SALAD WITH DILL CREAM DRESSING



Grilled Lemon Chicken Salad with Dill Cream Dressing image

Categories     Salad     Chicken     Olive     Potato     Marinate     Picnic     Lunch     Lemon     Zucchini     Summer     Grill/Barbecue     Sour Cream     Dill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

3/4 cup chopped fresh dill
1/2 cup plus 2 tablespoons olive oil
4 tablespoons fresh lemon juice
1 large shallot, finely chopped
3 teaspoons 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

Steps:

  • 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.

GRILLED CHICKEN SALAD WITH WARM MUSTARD DRESSING



Grilled Chicken Salad with Warm Mustard Dressing image

"This tasty salad is fast to assemble, and cleanup's a breeze," assures Dawn Davidson of Thornton, Ontario. "Serve with the warmed dressing and crusty bread or rolls, and you have a complete meal that the whole family is sure to love."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup olive oil
1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
4 boneless skinless chicken breast halves (4 ounces each)
1 large red onion, sliced and separated into rings
10 cups torn romaine
1 medium sweet red pepper, chopped
3/4 cup crumbled feta cheese

Steps:

  • In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. , Grill chicken and onion, covered, over medium heat for 12 minutes or until a thermometer reads 170°. Cut chicken into 1/2-in. slices. , In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad.

Nutrition Facts : Calories 126 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

GRILLED LEMON CHICKEN



Grilled Lemon Chicken image

This chicken recipe is so fresh tasting and it's very easy to make. Make sure to use fresh herbs and fresh lemon juice. The original recipe came from Woman's Day.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 lemon, juice of
1 tablespoon white vinegar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
6 medium sized boneless skinless chicken breast halves
1 lemon, thinly sliced
1/3 cup pitted kalamata olive

Steps:

  • In a medium bowl, whisk lemon juice, vinegar, dill, basil, honey, mustard, olive oil, 3/4 teaspoons of the salt and the pepper until well blended.
  • Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half of the thinly sliced lemon.
  • Seal bag and marinate in the refrigerator for 2 hours, turning at least once.
  • Stir in the remaining lemon slices and olives into the reserved dressing and store in the refrigerator.
  • Remove chicken from bag and grill at medium-high until chicken is completely cooked.
  • Remove from grill to platter and pour reserved dressing over the chicken and season with remaining salt.

Nutrition Facts : Calories 236.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 68.4, Sodium 558.6, Carbohydrate 6.3, Fiber 1.3, Sugar 3.1, Protein 27.7

LEMON DILL SALAD DRESSING



Lemon Dill Salad Dressing image

This creamy mayonnaise and buttermilk based dressing is perked up by tangy lemon juice and plenty of dill.

Provided by COBRA

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 4

2 cups mayonnaise
½ cup lemon juice
¼ cup dried dill weed to taste
½ cup buttermilk

Steps:

  • In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 3.1 g, Cholesterol 14.3 mg, Fat 29.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.4 g, Sodium 221.2 mg, Sugar 1.1 g

GRILLED LEMON CHICKEN



Grilled Lemon Chicken image

Good tasting marinade for chicken. Quick and easy.

Provided by KRCTLC

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

⅓ cup lemon juice
¼ cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
½ teaspoon salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Steps:

  • In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
  • Preheat grill for high heat.
  • Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 462.3 mg, Sugar 0.7 g

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