Lemon Dill Chicken Salad with Creamy Lemon Vinaigrette
Lemon Dill Chicken Salad with Creamy Lemon Vinaigrette
What I love about this Lemon Dill Chicken Salad
Spring is finally here and these Lemon Dill Chicken Salads are the perfect way to kick it off with all of these beautiful, vibrant colours! Not to mention, all of the flavours work so well together to make the most delicious, nutrient-dense lunch or dinner for you and your family. All of the pretty colours make for good presentation, but it also means that these vegetables and starches are FULL of vitamins and nutrients. When it comes to picking vegetables the brighter the better and these salads are just bursting with vitamin-rich vegetables, along with protein and healthy fats, to keep you satisfied for hours! With all of the yummy toppings, you can totally do a “build your own salad” night too, which is fun for everyone!
If I’m going to eat a salad, it has to be LOADED. I mean, I really need to be distracted from the fact that I am eating a salad… anyone else? So, that is why I chose to pile on the toppings for these salads with all of my favourites: roasted yams, pickled onions, creamy avocado, feta and dill of course! I love that these salads are gluten-free, grain-free AND ultra nourishing. Vegetarian? No problem! Instead of chicken breast, try crispy baked chickpeas or black beans for your source of protein.
What you will need to make Lemon Dill Chicken Salad
Here’s a list of ingredients that you will need:
For the salad:
Chicken breasts - You want to use either boneless, skinless or just boneless chicken breasts for this recipe. It’s ok if it has the skin on as it should crisp up in the oven, but it must be boneless for the cook time to be accurate.
Spices - You will need a few spices to season the chicken breasts and yams: salt, onion powder, garlic powder, paprika and black pepper.
Yams - Yams add such a beautiful, vibrant colour to this salad as well as delicious flavour, texture and nutrients. You could use sweet potato instead, although they won’t have that pretty orange colour.
Greens - I typically use organic spring greens for salads because they make the perfect base. It’s a good mix of mild-tasting greens and you get the benefits from all the different types of mixed greens in it. Try to find organic if you can as many of these greens are very highly sprayed with pesticides.
Dill - Dill is one of the stars of the show with this salad. It does have quite a strong and unique flavour so maybe you love it or hate it. I love dill, especially in the spring and summer. It has such a nice and fresh taste to it.
Avocado - I LOVE avocado on a salad, so I had to add it to this recipe. Make sure your avocado is perfectly ripe for the best results.
Purple onion - If you have never pickled onions before, it’s SO easy and such a game changing staple that we always have in the fridge. Read the recipe card below for “how-to”. Purple or red onions work best for this method.
Apple cider vinegar - You can use any vinegar that you like for pickling. Apple cider vinegar adds a unique taste. If you’re not a fan of apple cider vinegar, then try white vinegar or white wine vinegar.
Feta cheese - Yum, I love the saltiness that feta cheese and it’s so good on this salad. It really makes the perfect garnish and adds to the presentation as well as the overall flavour of the salad.
For the dressing:
Mayonnaise - Make sure you are using good quality, real mayonnaise; preferably one with solely avocado or olive oil in it.
Olive oil - I use extra virgin olive oil for all of my salad dressings!
Lemon juice - Do use fresh lemon juice if you can!
Wine vinegar - White wine vinegar goes deliciously in this dressing. You can also use sherry vinegar or white balsamic vinegar. I would stay away from red wine vinegar as the flavour is quite a bit stronger.
Dijon mustard - I always add a little dijon mustard to my salad dressings. It’s such a nice addition and contributes delicious flavour.
Garlic - Again, I recommend using fresh pressed garlic if possible for the best flavour results.
Salt and pepper - just a pinch.
Lemon Dill Chicken Salad with Creamy Lemon Vinaigrette
Loaded Lemon Dill Chicken Salads
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tsp sea salt, divided
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1 small-medium yam, washed and chopped (about 1 1/2 cups)
- 4 cups organic mixed greens, packed
- 1/2 cup fresh dill, roughly chopped and divided
- 1 ripe avocado, sliced
- 1/4 red onion, sliced
- apple cider vinegar, for pickling
- 1/3 cup crumbled feta cheese
- 1/4 cup real mayonnaise
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 2 tsp dijon mustard
- 1 garlic clove, minced
- pinch salt and pepper
Instructions
- *Make the pickled red onions (ideally the day before or) at least 2 hours before you want to make the salads: add sliced red onions to a glass jar and cover them with apple cider vinegar. Put in the fridge until you are ready to assemble the salads.
- After 2 hours, preheat the oven to 400F and line a baking sheet with parchment paper.
- Mix 1/2 tsp sea salt, onion powder, garlic powder, paprika and pepper in a small bowl and then season both sides of the chicken breasts.
- Place the chicken on the prepared baking sheet along with the chopped yams and sprinkle the remaining 1/2 tsp of salt over the yams. Bake in the preheated oven for 23 minutes.
- Make the dressing: add the mayonnaise, olive oil, lemon juice, white wine vinegar, dijon mustard, garlic, salt and pepper to a glass jar. Secure the lid and shake vigorously until combined. Set aside.
- When the chicken and yams are done, remove the chicken to a wooden cutting board and let rest for at least 2 minutes, then slice the chicken breasts crosswise.
- Assemble the salads: disperse the salad greens among two wide, shallow bowls and sprinkle 2 tbsp chopped dill on top. Arrange the roasted yams, sliced avocado and pickled onions on top. Next, add the sliced chicken breasts and then pour the creamy lemon vinaigrette all over the salads.
- Garnish with feta and the remaining dill and enjoy!
