Fed & Fit

Dill Chicken Summer Salad

Looking for a light summary salad? I’ve got just the dish. It’s simple enough to make during a lunch break or for those nights when you don’t want to spend an hour in the kitchen cooking.

Sometimes I just get a craving for VEGGIES. I want a big bowl of fresh vegetables to help clean my belly and mind. I’m a big believer in having protein at every meal; so for this salad, I turned to my favorite baked dill chicken tenders. The dill crust on chicken is light, fresh, and really tasty.

The Sriracha Lemon Dressing brings the whole dish together. It’s spicy, bright, and fat free. Add more or less Sriracha depending on how spicy you like your food.

Oh yes! It's also a paleo dish. So eat up! It's good for ya.

Approximate Nutrition Facts:

Serving size: 3 cups

330 Calories; 12 g Fat; 18 g Protein; 5 g Sugar

Dill Chicken Summer Salad

Makes Approximately 2 Adult Servings

Ingredients:

Dill Chicken:

6 Raw Chicken Tenders (6 oz. Total)

2 Tbl Dry Dill

1 tsp Sea Salt

1 tsp Cracked Black Pepper

Summer Salad:

4 Cups Fresh Swiss Chard (about one whole head)

1 Cucumber

1.5 Cups Fresh Broccoli

1 Yellow Bell Pepper

¼ Cup Purple Onion

Sriracha Lemon Dressing:

1 Tbl Sriracha

2 Lemons Juiced

1 Tbl Dry Dill

2 Tbl Water

Directions:

Dill Chicken:

Preheat your oven to 375 degrees.

Line a baking sheet with aluminum foil.

Clean the fresh chicken tenders and pat dry with a paper towel.

Dust generously with dry dill on all sides.

Sprinkle with sea salt and cracked pepper

Place in oven for 15 minutes.

Remove from oven and let cool for 3-5 minutes.

Cut into bite-sized pieces.

Summer Salad:

Clean and chop all veggies into bite-sized pieces.

Place in large bowl.

Sriracha Lemon Dressing:

Pour all ingredients into a small bowl and whisk together.

Put it all together by topping the salad with the chicken and pouring the dressing over.

Time: 25 minutes

   

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