Martha Stewart Grilled Chicken And Zucchini Salad Recipe

This is the kind of summer chicken salad that actually fills you up. Martha Stewart’s Grilled Chicken and Zucchini Salad marinates chicken cutlets in a garlicky yogurt and dill mixture for 15 minutes, grills them alongside zucchini planks tossed with lemon zest, and serves everything over a crisp romaine and radish salad dressed with olive oil and fresh lemon juice.

If you need a Martha Stewart chicken salad recipe that works as a full dinner, this grilled chicken salad is it. I make this when I want a chicken dish that feels light but still fills everyone up, and the yogurt marinade keeps the cutlets so juicy you will not believe they only took three minutes per side. One of Martha Stewart’s best chicken recipes for a summer weeknight.

Try More Salad Recipes:

• Chicken Salad
• Grilled Skirt Steak Salad
• Chicken Taco Salad

Why You Will Love This Grilled Chicken Salad:

• The yogurt marinade does double duty: It flavors the chicken with garlic and dill and keeps the cutlets from drying out on the grill. Fifteen minutes is all you need, no overnight planning required.
• Everything grills at the same time: The chicken and zucchini go on the grill together, so you are not standing there babysitting one thing at a time. The whole main course is done in about 10 minutes of actual grilling.
• A complete meal on one plate: Grilled chicken, charred zucchini, and a fresh romaine and radish salad with lemon dressing. You do not need to make three separate things. This is dinner.

Grilled Chicken And Zucchini Salad Ingredients

• 1/2 cup plain yogurt (not Greek)
• 1 clove garlic, minced (1 teaspoon)
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 tablespoon chopped fresh dill, plus 1/4 cup packed dill sprigs
• Kosher salt and freshly ground pepper
• 8 chicken cutlets (about 1 1/4 pounds)
• 3 medium zucchini (about 1 pound), cut lengthwise into 1/2-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 1/2-inch wedges (3/4 cup)

How To Make Martha Stewart Grilled Chicken And Zucchini Salad

1. Make the marinade: Preheat the grill to medium-high. Stir together the yogurt, garlic, 1 tablespoon of olive oil, and the chopped dill. Season with salt and pepper.
2. Marinate the chicken: Add the chicken cutlets to the yogurt mixture and toss to combine. Let stand for 15 minutes while you prep the rest.
3. Prep the zucchini: Toss the zucchini planks with 1 tablespoon of olive oil and the lemon zest. Season with salt and pepper.
4. Grill the chicken and zucchini: Brush the grill grates with oil. Grill the chicken and zucchini at the same time. Cook the chicken until just cooked through, 2 to 3 minutes per side. Cook the zucchini until charred in spots and tender, 4 to 6 minutes per side.
5. Make the salad: Toss the romaine, radishes, and dill sprigs with the remaining 2 tablespoons of olive oil and the lemon juice. Season with salt and pepper.
6. Serve: Arrange the grilled chicken and zucchini on plates alongside the salad and serve immediately.

Recipe Tips

• Use regular yogurt, not Greek: Martha calls for plain yogurt, not Greek. Greek yogurt is too thick and does not coat the cutlets evenly. Regular yogurt makes a thinner, more even marinade that clings to the chicken without clumping.
• Cut the zucchini into thick planks: Half-inch thick planks hold up on the grill without falling apart. If you slice them too thin, they will break through the grates or turn to mush before you can flip them.
• Do not over-marinate: Fifteen minutes is the sweet spot. The acid in the yogurt starts breaking down the surface of the chicken, so if you leave it too long the texture gets mealy instead of juicy.
• Grill chicken and zucchini at the same time: They both go on medium-high heat together. The chicken finishes faster, so pull it off first while the zucchini gets a few more minutes to char.

What Goes Well With This Grilled Chicken Salad

This is already a full plate, so I keep any extras really simple. A cucumber salad on the side is perfect here because the dill in both dishes ties the whole table together. I also like a big bowl of pasta salad straight from the fridge if I am feeding more than four.

For bread, I slice up whatever I have, but a loaf of sourdough bread torn into pieces is all you need. People grab a piece and use it to mop up the leftover yogurt and lemon from the plate. Nothing fancy.

How To Store Leftovers

Keep the grilled chicken and zucchini separate from the romaine salad, otherwise the lettuce wilts into a soggy mess overnight. The chicken and zucchini go in one container, the dressed salad in another. Both keep for 3 to 4 days in the fridge. I would not freeze this one because the yogurt marinade and the zucchini both turn watery after thawing.

To reheat, I warm the chicken and zucchini in a dry skillet over medium heat just to take the chill off. But most of the time I eat this straight from the fridge. The cold grilled chicken sliced over fresh greens with a squeeze of lemon is basically a second meal that takes zero effort.

FAQs

• Can I use chicken breasts instead of cutlets? You can, but you will need to pound them thin first, about half an inch thick. Cutlets cook in 2 to 3 minutes per side because they are already thin. A thick breast will dry out on the outside before the inside is done.
• Why does Martha say not to use Greek yogurt? Greek yogurt is too thick to make a good coating. Plain regular yogurt is thinner and spreads across the chicken evenly, so every bite gets that garlic-dill flavor. Martha specifically calls for not Greek in the recipe.
• Can I make the salad ahead of time? You can prep all the components ahead, but do not dress the romaine salad until you are ready to serve. The lemon and oil will wilt the lettuce if it sits too long. The yogurt marinade can be mixed a day ahead and kept in the fridge.
• What if I do not have a grill? A grill pan on the stove works. Heat it over medium-high until it is very hot, then cook the chicken and zucchini the same way. You will not get the same smoky flavor, but the char marks and cooking times stay about the same.

More Salad Recipes:

• Asian Chicken Salad
• Grilled Chicken With Eggplant And Mozzarella
• Caesar Salad

Nutrition Facts

(1 serving, serves 4)

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 480mg
• Total Carbohydrates: 8g
• Protein: 38g