Ingredients
3/4 cup chopped dresh dill
1/2 cup plu 2 T olive oil
4 T fresh lemon juice
1 large shallot, finely chopped
3 tsp grated lemon peel
4 large skinless/boneless chicken breast halves
3 T mayonnaise
3 T sour cream
1 lb red-skinned potatoes, unpeeled, cut into 1/2 inch cubes
1 lb medium zucchini, cut diagnal into 1/4 inch thick slices
3 celery stalks, thinly sliced
1 cup coursely chopped pitted large green brine cured olives (sicilian)

Directions
combine 1/2 cup dill, 1/2 cup olive oil, 3 T lemon juice, shallot, and 2 tsp lemon peel in large bowl; whisk to blend. season with salt and pepper. add chicken and stir to coat. marinate at room temp for 1 hour or chill up to 8 hours, turning it occasionally.
combine mayo, sour cream, 1/4 cup dill, 1 T lemon juice, 1 tsp peel in small bowl; whisk will blend. season with salk and pepper.
steam potatoes until just tender (12 min) transfer to bowl and season with salt and pepper.
combine zucchini slices and 2 T olive oil in medium bowl. sprinkle with salt; toss to coat. heat grill pan or large ridged cast-iron skillet over high heat until very hot. working in batches, grill zucchini slices until just crisp-tender (about 1 minute per side); transfer to plate. grill chicken until brown and cooked through (6 minutes per side). let cool for 15 minutes. cut chicken into 1/2 inch cubes. add to potatoes in bowl. mix in celery, olives, and dressing. season with salt and pepper.
overlap zucchini slices around edge of platter. mound chicken salad in center.