What I love about Lemon Dill Chicken Salad with Avocado
Spring is finally here and this Lemon Dill Chicken Salad with Avocado is the perfect way to kick it off! 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. 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, this one has it all: roasted yams, pickled onions, creamy avocado, feta and fresh dill. 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.
Recipe Notes
A few things to keep in mind:
- Chicken breasts – You will need either boneless, skinless or just boneless chicken breasts for this recipe.
- Yams – Yams add such a beautiful, vibrant colour to this salad as well as delicious flavour, texture and nutrients. Sweet potatoes would also work.
- Greens – I recommend spring greens for salads because they make the perfect base. It’s a good mix of mild-tasting greens and you get the nutrition benefits from all the different types of mixed greens. Try to find organic if you can as many of these greens are very highly sprayed with pesticides.
- 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 for a milder pickle.
- Mayonnaise – Make sure you are using good quality, real mayonnaise for the vinaigrette; preferably one with avocado or olive oil in it.
- 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.
How to make it
Step 1: Make the pickled onions.
Either the day before or at least 6 hours prior, make the pickled onions. Add sliced purple/red onions to a jar and cover them with vinegar. Let sit covered in the fridge for at least 6 hours. For a quick pickle, heat the vinegar in a small saucepan until just starting to simmer. Remove from the heat and pour over the onions into a heatproof jar. Cover and let marinade for 30 minutes.
Step 2: Roast the chicken and yams.
Preheat the oven to 400F and prepare a baking sheet with parchment paper. To the pan add the boneless, skinless chicken breasts and diced yams. Brush the chicken with olive oil and season the breasts on both sides. Drizzle oil over the yams and season them with salt and pepper. Bake in the preheated oven for 23-25 minutes or until chicken reaches an internal temperature of 165F. Slice the cooked chicken breasts.
Step 3: Make the dressing.
In a small bowl or jar, whisk together the mayonnaise, olive oil, lemon juice, white wine vinegar, dijon mustard, garlic and salt and pepper until completely combined.
Step 4: Assemble the salads.
Prepare 2 shallow bowls and add the mixed greens and fresh dill to them. Drizzle salad dressing all over. Top the salads with roasted yams, pickled onions, avocado and sliced chicken breast. Garnish with feta cheese and fresh cracked black pepper. Serve right away and enjoy!
FAQ:
Yes, yes, yes! Keep things simple and do what works for you!
Yes! Simply omit the feta cheese and it will be completely dairy-free 🙂
Fresh dill really does add such vibrant flavour to this salad, but I understand it’s not always available. If you don’t have the option for fresh dill, consider adding a little dried dill into the vinaigrette.
Yes. I like to assemble the salads in containers without the dressing and avocado. I’ll portion the vinaigrette out into small jars so that they are ready to go and then add the avocado the day of. This ensures everything stays crisp and fresh!
Lemon Dill Chicken Salad with Avocado
Equipment
- 1 Baking Sheet
- 1 Mason Jar
Ingredients
For the salad:
- 2 boneless, skinless chicken breasts
- 1 teaspoon sea salt divided
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 small-medium sized yam washed and chopped into cubes (about 1 1/2 cups)
- 4 cups organic mixed greens packed
- 1/2 cup fresh dill roughly chopped, divided
- 1 ripe avocado sliced
- 1/4 red onion sliced
- apple cider vinegar for pickling
- 1/3 cup crumbled feta cheese
For the lemon vinaigrette:
- 1/4 cup avocado mayonnaise
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoon dijon mustard
- 1 garlic clove minced
- 1 pinch salt and pepper to taste
Instructions
- Make the pickled red onions (ideally the day before or) at least 6 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.
- After 6 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 23-25 minutes or until chicken reaches an internal temperature of 165F.
- 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!
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