Grilled-Chicken-and-Zucchini Salad

Name: Grilled-Chicken-and-Zucchini Salad
Prep time: 40 min
Total time: 55 min
Ingredients: 0.5 cup plain yogurt (not Greek); 1 clove garlic, minced (1 teaspoon); 0.25 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)

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By

Martha Stewart Test Kitchen

Updated on September 14, 2020

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

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