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 mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Servings: 2 adult servings
Author: Cassy
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
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.
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