Source: Bon Appetit - August 2002
A grill pan is just the thing for cooking the chicken and zucchini in this recipe.
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
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.