fresh cold salad
| 3 | tablespoons mayo |
| 1/4 | cup dill, chopped |
| 1 | tablespoons lemon juice |
| 1/2 | onion, chopped |
| 1 | teaspoons lemon peel, grated |
| 4 | chicken breast |
| 3 | tablespoons lite sour cream |
| 1 | pound red potatoes |
| 1 | pound zucchini |
| 3 | celery stalks |
| 1 | cup olives, chopped |
- Combine 1/2 cup dill, 3 tablespoons lemon juice, onion, and 2 teaspoons lemon peel in large bowl and whisk to blend. season with salt and pepper.
- Add chicken and stir to coat. Marinate at room temperature 1 hour or chill up to 8 hours
- combine mayo, sour cream, 1/4 cup dill, 1 tablespoon lemon juice and 1 teaspoon peel in small bowl and whisk to blend
- steam potatos until just tender, about 12 minutes
- grill zucchini about 1 minute per side
- grill chicken until brown and cooked through about 6 minutes per side
- cut chicken into 1/2 inch cubes, add potatoes and mix in celery, olives, and dressing.
- serve on top of layered zucchini
Chicken, Citrus, Herbs, Potatoes, Vegetables, Main Dish, Salads, American, Fourth of July, Grill
| Nutrition Facts | ||||||
Serving Size 326.2g |
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Amount Per Serving |
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|
Calories 325 Calories from Fat
87 |
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% Daily Value* |
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|
Total Fat
9.7g 15%
|
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|
Saturated Fat
2.0g 10%
|
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|
Cholesterol
102mg 34%
|
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|
Sodium
370mg 15%
|
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|
Total Carbohydrates
19.9g 7%
|
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|
Dietary Fiber
3.4g 14%
|
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|
Sugars
3.1g |
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|
Protein
38.9g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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