Dill Chicken Summer Salad



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
  • 1/4 Cup Purple Onion

Sriracha Lemon Dressing:

  • 1 Tbl Sriracha
  • 2 Lemons Juiced
  • 1 Tbl Dry Dill
  • 2 Tbl Water


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.

Approximate Nutrition Facts:

Serving size: 3 cups

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