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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.

Martha Stewart Living, June 2018

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Credit: Ren Fuller

Recipe Summary test

prep:
40 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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