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.
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