Welcome to our store Saucy Delights!

Need help? Call Us: +1 980 333 4817

Cart 0
Shopping Cart (0)
Sub Total: $0

Spend More $125.00 to reach Free Shipping


Lunch

Grilled-Chicken-and-Zucchini Salad

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)

Direction :

    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.