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1
Combine the thyme, lemon zest, olive oil, lemon juice, shallot, garlic, salt and pepper, and red-pepper flakes in a 1 gallon Ziploc bag.
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2
Add the chicken to the bag, seal it, and gently massage the ingredients to combine.
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3
Marinate the chicken at room temperature for 1 hour, or chill for up to 8 hours, massaging and turning the bag occasionally.
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4
Place the potatoes in a medium saucepan and cover with water by 2 inches.
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5
Add a pinch of salt, bring the water to a boil, reduce the heat, and simmer the potatoes until tender, 12 to 14 minutes.
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6
Drain the potatoes in a colander, and then place them in a large bowl.
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7
Season the potatoes with salt and pepper.
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8
Combine the mayonnaise, sour cream, mint, lemon zest, and lemon juice in a small bowl; whisk to blend, and then season the dressing with salt and pepper.
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9
Cover, and chill until ready to use.
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10
Heat the grill or a grill pan to medium-high.
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11
Remove the chicken from the marinade, and grill the breasts until golden brown and cooked through, 5 to 6 minutes per side (do not overcook).
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12
Transfer the chicken to a work surface, and let cool for 15 minutes.
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13
Cut the chicken into 1/2 inch cubes; add to the potatoes in the bowl, and then mix in the celery, olives, and dressing until well combined.
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14
Season to taste with salt and pepper.
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15
Transfer the salad to a serving platter, top with the chopped pistachios, and serve immediately.
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16
You can also chill this salad up to a day in advance, but hold off on adding the pistachios until just before serving (so they wont get soft in the fridge), and youll want to bring the salad to room temperature before serving.
