Ingredients

1/2 cup chopped fresh dill, divided
1/4 cup olive oil
2 tablespoons fresh lemon juice, divided
1 large shallot, finely chopped
1 1/2 teaspoons grated lemon peel, divided
2 large skinless boneless chicken breast halves
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 pound red-skinned potatoes
1 large celery stalks, thinly sliced
1/2 cup coarsely chopped pitted large green Sicilian olives or other
brine-cured green olives

Directions

Combine 1/4 cup dill, olive oil, 1 1/2 tablespoons lemon juice, shallot, and 1 teaspoon lemon peel in large bowl; 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, turning chicken occasionally.

Combine mayonnaise, sour cream, 1/4 cup dill, 1/2 tablespoon lemon juice,
and 1/2 teaspoon lemon peel in small bowl; whisk to blend. Season with salt and pepper.
Cover and chill until ready to use.

Boil potatoes until cooked through. Cool slightly, and then coarsely chop.
Transfer to large bowl; sprinkle with salt and pepper.

Grill chicken until brown and cooked through, about 6 minutes per side. Transfer to work surface; cool 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.

Makes 6 servings.