Grilled-Chicken-and-Zucchini Salad

Grilled-Chicken-and-Zucchini Salad recipe
Photo: Ren Fuller
Prep Time:
40 mins
Total Time:
55 mins
Servings:
4

A quick marinade in garlicky, dill-flecked yogurt before grilling turns chicken cutlets super flavorful in this chicken and zucchini salad. They're served at dinner alongside an even faster-to-make romaine-and-radish salad, plus flame-kissed planks of zucchini brightened with lemon zest.

Ingredients

  • ½ cup plain yogurt (not Greek)

  • 1 clove garlic, minced (1 teaspoon)

  • ¼ cup extra-virgin olive oil, plus more for brushing

  • 1 tablespoon chopped fresh dill, plus ¼ cup packed dill sprigs

  • Kosher salt and freshly ground pepper

  • 8 chicken cutlets (about 1 ¼ pounds)

  • 3 medium zucchini (about 1 pound), cut lengthwise into ½-inch-thick planks

  • 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh juice

  • 1 romaine-lettuce heart, thinly sliced crosswise (4 cups)

  • 6 globe radishes, cut into ½-inch wedges (¾ cup)

Directions

  1. Preheat grill to medium-high. Stir together yogurt, garlic, 1 tablespoon oil, and chopped dill; season with salt and pepper. Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini with 1 tablespoon oil and zest; season with salt and pepper.

  2. Brush grill with oil. Grill chicken and zucchini until chicken is just cooked through and zucchini are charred in spots and tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per side for zucchini.

  3. Toss lettuce, radishes, and dill sprigs with remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Serve chicken and zucchini with salad.

Originally appeared: Martha Stewart Living, June 2018

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