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5 from 1 vote

Dill Chicken Summer Salad

This dill chicken summer salad is the perfect light summery dish for you! 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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 2 adult servings
Author: Cassy

Ingredients

Dill Chicken:

  • 6 Raw Chicken Tenders 6 oz. Total
  • 2 tablespoons Dry Dill
  • 1 teaspoon Sea Salt
  • 1 teaspoon 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 tablespoon Sriracha
  • 2 Lemons Juiced
  • 1 tablespoon Dry Dill
  • 2 tablespoons Water

Instructions

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.

Nutrition

Calories: 264kcal | Carbohydrates: 20g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 1691mg | Potassium: 1480mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5166IU | Vitamin C: 224mg | Calcium: 119mg | Iron: 3mg