Grilled Chicken Salad With Fennel & Lemon Dill Cream

A staple of picnics and family reunions, almost no dish heralds the dawn of summer more than chicken salad. Grandma’s recipe might be best, but this offering from Lorain County Community College Culinary Arts Institute kicks it up another notch.

Makes 8 , 8 ounce servings


  • 2 pounds boneless, skinless chicken breasts
  • zest of 1 lemon
  • 1/2 cup virgin olive oil
  • 1 shallot, minced
  • 1/4 cup fresh lemon juice, divided
  • 1/2 cup fresh dill, finely chopped
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1 pound waxed potatoes (such as red potatoes), skin on, cut into ½ inch cubes
  • 1/2 pound fennel bulb, cored and sliced thin into strips
  • 4 celery stalks, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1 cup green olives, quartered
  • kosher salt
  • butcher grind black pepper


Mix together lemon zest, olive oil, shallot, half of the dill and 1/8 cup of the lemon juice.  Add chicken breast and marinate four to eight hours.  Mix sour cream, mayonnaise, the remaining dill and 1/8 cup of lemon juice.  Reserve for dressing the chicken salad mixture.

Blanch the potatoes until tender and shock in cold water or an ice bath, draining immediately. Grill or pan sear chicken breast until the internal temperature is 165 degrees. Cut into ½ inch cubes and chill completely.

In a mixing bowl, combine chilled chicken, fennel, celery,  red onion, olives and potatoes.  Incorporate enough dressing into the chicken and vegetables to lend a creamy balance.  Season to taste with kosher salt and butcher grind black pepper.  Excellent served by itself or over fresh spring greens or arugula.