From: Martha Stewart
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.
Prep Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
- 1/2 cup plain yogurt (not Greek)
- 1 clove garlic, minced (1 teaspoon)
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon chopped fresh dill, plus 1/4 cup packed dill sprigs
- Kosher salt and freshly ground pepper
- 8 chicken cutlets (about 1 1/4 pounds)
- 3 medium zucchini (about 1 pound), cut lengthwise into 1/2-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 1/2-inch wedges (3/4 cup)
Instructions
Step 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.Step 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.Step 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.See more at Martha Stewart
