Chicken salad with lemon and dill
Enjoy a refreshing and flavorful Chicken Salad with Lemon and Dill! Made with tender chicken breasts, zesty lemon, fresh dill, and a touch of olive oil, this easy and healthy recipe is perfect for a light lunch or dinner. Ready in minutes, it's a delicious way to add brightness to your meal. Try it now!
- 20 Jan 2025
- Cook time 20 min
- Prep time 5 min
- 3 Servings
- 5 Ingredients
Chicken salad with lemon and dill is a refreshing and zesty dish that's perfect for a light lunch or as part of a larger meal. The combination of juicy chicken breasts, fresh dill, and tangy lemon makes for a delightful and healthy option that's easy to prepare.
Ingredients:
Instructions:
- Start by rinsing the chicken breasts under cold water and patting them dry with paper towels.
- Season the chicken breasts lightly with a pinch of salt.
- In a large skillet or grill pan, heat the olive oil over medium heat.
- Add the chicken breasts to the skillet and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
- Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes to lock in the juices.
- While the chicken is resting, zest the lemon and then juice it.
- In a small bowl, combine the lemon zest, lemon juice, and dill. If desired, add a splash of olive oil for extra richness.
- Season the dressing with the remaining salt. Stir everything together until well mixed.
- Slice the rested chicken breasts into bite-sized pieces.
- In a large mixing bowl, combine the sliced chicken with the lemon-dill dressing.
- Toss until the chicken is evenly coated with the dressing.
- Transfer the chicken salad to a serving platter or individual plates.
- Garnish with additional dill or lemon slices, if desired.
- This chicken salad pairs well with fresh greens, crusty bread, or can be served as a filling inside wraps.
Tips:
- Tip 1: Marinate the chicken breasts in lemon juice and dill for at least 30 minutes before cooking for an extra burst of flavor.
- Tip 2: Make sure to cook the chicken breasts thoroughly to an internal temperature of 165°F (75°C) to ensure they are safe to eat.
- Tip 3: To save time, you can use a pre-cooked rotisserie chicken. Simply shred the meat and mix it with the lemon, dill, olive oil, and salt.
- Tip 4: Add some extra crunch by including sliced almonds or walnuts in the salad.
- Tip 5: Serve the chicken salad on a bed of fresh greens or in a wrap for a complete meal.
This chicken salad with lemon and dill is a fantastic, light, and flavorful dish that can be whipped up in no time. Perfect for meal prep or a quick lunch, this recipe is sure to become a favorite. Enjoy the delicious, zesty flavors and the satisfaction of a wholesome meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 3.36g | 1% |
| Fiber 1.01g | 3% |
| Sugar 0.90g | 1% |
| Fat | |
| Fat 8g | 9% |
| Saturated 1.31g | 4% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 11ug | 1% |
| Choline 100mg | 18% |
| Vitamin B1 0.13mg | 10% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 11mg | 71% |
| Vitamin B6 0.99mg | 58% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 20mg | 21% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 0.00ug | 0% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.65mg | 6% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 450mg | 13% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 0.82mg | 7% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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