Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled-Chicken-and-Zucchini Salad Be the first to rate & review! By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on September 14, 2020 Rate PRINT Share Close 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 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. 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. 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 Rate It PRINT