Chicken salad with lemon and dill
This chicken salad with lemon and dill features juicy chicken breasts mixed with a refreshing lemon-dill dressing. It's a simple and healthy dish perfect for lunch or as part of a larger meal.
Cook time 20 min
Prep time 5 min
Ingredients:
3 chicken breasts1 lemon
2 tbsp dill
1 tbsp olive oil
1/4 tsp salt
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.
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.
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.
Chicken salad with lemon and dill FAQ:
Cook the chicken breasts in a skillet or grill pan for about 6-7 minutes on each side. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
If you don't have dill, you can substitute it with fresh parsley, tarragon, or chives for a different flavor profile.
Store any leftover chicken salad in an airtight container in the refrigerator. It is best consumed within 2-3 days.
A large skillet or grill pan works best for cooking the chicken breasts evenly. Ensure it's large enough to accommodate all three breasts without overcrowding.
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. Use a meat thermometer for accuracy.
Cooking 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.
Nutrition Facts
3 ServingsCalories 150kcal
Protein 27g
Carbohydrates 3.36g
Fiber 1.01g
Sugar 0.90g
Fat 8g
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