Grilled Lemon Chicken Salad with Potatoes and Pistachios

Name: Grilled Lemon Chicken Salad with Potatoes and Pistachios
Yield: serves 6
Ingredients: 3 tablespoons chopped fresh thyme leaves; 2 teaspoons grated lemon zest; 1/2 cup olive oil; 3 tablespoons fresh lemon juice; 1 large shallot, finely chopped; 2 garlic cloves, minced; Kosher salt; Freshly ground black pepper; Pinch crushed red-pepper flakes; 4 skinless, boneless chicken-breast halves; 1 pound Yukon Gold potatoes, unpeeled, cut into 1/2-inch cubes; Kosher salt; Freshly ground black pepper; 3 tablespoons mayonnaise; 3 tablespoons sour cream; 2 tablespoons chopped fresh mint leaves; 1 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; 3 celery stalks, thinly sliced; 1 cup coarsely chopped brine-cured green olives; 1/3 cup coarsely chopped shelled roasted, salted pistachios

December 9, 2011

A plain old grilled chicken breast can be a bit uninspired, so we like to jazz up our breasts (who said that?) in this version of grilled chicken salad that has plenty of moxie. The marinade of fresh lemon juice and zest, olive oil, and fresh herbs infuses the chicken with a bright, sunny flavor (so yummy that you’ll want to use the marinade again and again for grilled meats). Here we team the grilled chicken with potatoes, celery, green olives, pistachios, and a creamy mayonnaise dressing for an over-the-top texture-and-flavor combination. This recipe doubles or triples beautifully, so it’s great for special lunches (think birthday parties, anniversaries, or bridal showers). It’s also great with a glass of chilled white wine and a crackly baguette.

Recipe notes

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