As I sit and write today’s post, the rain and wind are swirling just outside my office window.
No songbirds today and not even Miss Abby wants to go outside to explore.
I can’t wait for this storm system to slide it’s way out into the Atlantic and for the sun to brighten up these dreary days.
Just about everyone I’ve talked to (in person or through the written word) is waiting on spring.
Last week, I went so far as to order two bathing suit cover-ups from Athleta (no bathing suit prospects yet). It just feels like the pool opening is right around the corner.
Even the littles are inquiring as to what date our pool will open, although they’re red cheeked after playing outside, dressed in layers and wearing mittens.
I have to admit it felt like we should be eating big pots of soup this afternoon, but something fresh and lemony was in order.
It’s spring after all!
I settled on this lemon dill chicken salad.
Quick and simple. Lemony and fresh. Springtime in a bowl.
Okay, too much.
But, it did make a delicious lunch.
I started with three roasted chicken breasts. After they were cool enough to handle, I cut them into cubes.
Here’s a look at the ingredients for the lemon dill chicken salad. Other than fresh dill, I keep most of these items on hand. I’m obsessed with red onion, using it in my salad nearly everyday.
Funny, I wouldn’t go anywhere near a red onion as a child. I can remember my Dad saying to me: “they taste just like candy.” That may have been a little stretch on his part, but they are very good.
I use Duke’s mayonnaise since moving to North Carolina. For the chicken salad, I used the “light” mayo and a scant 1/3 cup, which is just enough to hold the salad together. If my hubby would have made this salad, he would have used twice that!
Next, I combined the 1 tsp of lemon zest with the juice from half of a lemon and added them both to the bowl.
Finally, I added a 1/2 cup of diced celery, 1/4 cup of red onion and 2 tbsp of fresh, chopped dill to the bowl.
Add kosher salt and freshly ground black pepper to taste before serving.
Lemon Dill Chicken Salad
2 1/2 cups roasted chicken, cubed (3 chicken breasts)
1/3 cup light mayonnaise (I used Duke’s)
1 tsp lemon zest
juice from half of a lemon
1/2 cup celery, diced
1/4 cup red onion, diced
2 tbsp fresh dill, chopped
Kosher salt and freshly ground black pepper to taste
Combine all ingredients in a bowl and stir to combine.
Yield: 3-4 servings
Hope your weekend was wonderful!