4 boneless, skinless chicken breast halves 16 oz. bottle your favorite low-fat Italian dressing 1 lb. small red-skinned potatoes, unpeeled and cut into cubes 3 tbsp. low-fat mayonnaise 3 tbsp. low-fat sour cream 1/4 cup fresh dill, chopped 1 tsp. lemon zest 1 tbsp. fresh lemon juice 1 lb. zucchini, cut on diagonal into 1/4 inch thick slices 2 tbsp. extra-virgin olive oil 3 celery stalks, thinly sliced 1/2 cup large, Sicilian olives, pitted and coarsely chopped Salt and pepper, to taste
Place chicken in large, glass bowl and add low-fat Italian dressing. Marinate at room temperature for 30 minutes.
Cook cubed potatoes in boiling water until just tender. Season with salt and pepper. Transfer to large bowl.
Combine mayonnaise, sour cream, dill, lemon zest and juice in a small bowl and whisk to blend. Season with salt and pepper. Cover and chill until ready to use.
Working in small batches, sauté zucchini slices in olive oil. Cook until al dente. Transfer to warm plate.
Grill chicken until brown and cooked through (approx. 8 - 10 minutes per side). Transfer from grill to work surface and let cool for 15 minutes. Cut into cubes. Then add cubed chicken to potatoes. Mix in celery, olives, and mayonnaise dressing. Salt and pepper to taste. Serve chicken salad chilled or at room temperature with zucchini on the side.
Ken Oliver, "Cooking With Ken" E-mail: firstname.lastname@example.org
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