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1
Combine 1/2 cup dill, 1/2 cup olive oil, 3 tablespoons lemon juice, shallot, and 2 teaspoons lemon peel in large bowl; whisk to blend.
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2
Season with salt and pepper.
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3
Add chicken and stir to coat.
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4
Marinate at room temperature 1 hour or chill up to 8 hours, turning chicken occasionally.
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5
Combine mayonnaise, sour cream, 1/4 cup dill, 1 tablespoon lemon juice, and 1 teaspoon peel in small bowl; whisk to blend.
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6
Season with salt and pepper.
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7
Cover and chill until ready to use.
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8
Steam potatoes until just tender, about 12 minutes.
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9
Transfer to large bowl; sprinkle with salt and pepper.
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10
Combine zucchini slices and 2 tablespoons olive oil in medium bowl.
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11
Sprinkle with salt; toss to coat.
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12
Heat grill pan or large ridged cast-iron skillet over high heat until very hot, about 4 minutes.
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13
Working in batches, grill zucchini slices until just crisp-tender, about 1 minute per side; transfer to plate.
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14
Grill chicken until brown and cooked through, about 6 minutes per side.
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15
Transfer to work surface; cool 15 minutes.
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16
Cut chicken into 1/2-inch cubes; add to potatoes in bowl.
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17
Mix in celery, olives, and dressing; season with salt and pepper.
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18
Overlap zucchini slices around edge of platter.
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19
Mound chicken salad in center.
