Tags
chicken salad, food, fresh dill, lemon juice, lemon zest, lunch, recipe, salad
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
Ingredients
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
Method
Combine all ingredients in a bowl and stir to combine.
Yield: 3-4 servings
Hope your weekend was wonderful!
Vinny Grette said:
Looks good! Have you tried mixing no-fat Greek yogurt with the mayo? It works really well with next to no calories (compared with mayo…). Or try it without ANY mayo :), just Greek yogurt – very good.
{Main St. Cuisine} said:
Wonderful suggestion! I haven’t tried that, but I deffinitely will. I always have Greek Yogurt in our refrigerator to have for breakfast.
Thank you SO much for stopping by today!
Allison
shellakers said:
OMG! It really IS Springtime in a bowl! lol Although I’m like your hubby and would have added twice the mayo. lol Duke’s is the BOMB, isn’t it? Making me hungry now!
{Main St. Cuisine} said:
Oh yes, that man loves his mayo (full fat version)! Love Dukes! Had never heard of it living in Southern California, but discovered it here in NC. It’s SO good!
Bernice said:
This looks really good – I would love this in the summer. A nice side salad or on a small whole-wheat pita. 🙂
{Main St. Cuisine} said:
Bernice, I love the idea of putting it into a whole wheat pita. That sounds wonderful!
Bernice said:
I have a slightly different recipe for chicken curry salad. I make it in the summer and have it for my lunch in small whole wheat pitas. It makes a nice dish to bring to potlucks or parties.
{Main St. Cuisine} said:
Is that on your blog? I would love to take a look if it is! That’s a great idea for summertime parties. 🙂
Heather @ Sugar Dish Me said:
Dill makes chicken salad sooooo amazing. Love this, Allison! And let’s not talk about the pool just yet…
{Main St. Cuisine} said:
Whoa, I’m not really ready for the pool either (love those cover ups!). Trying to use the “light” mayo to keep the calorie count down a little. Now, just need to decide how I’m going to use all of the reaming dill. Any ideas?
Barb Bamber (@justasmidgen1) said:
Hi, Allison.. it’s so nice to be back here visiting! I love this recipe! Just tonight I was grumbling around that I’m sick of my “regular” dishes and couldn’t think of a thing to make (you know, one of “those” days!). If I’d stopped in sooner, this would have been on my table. It does, indeed, look fresh and springy! We can’t wait for spring too! xx Smidge
{Main St. Cuisine} said:
Oh yes, I have those days quite frequently! Like you, I’m always looking through the blogs and I usually find something or get some inspiration. Funny to think that my Sicilian grandmother had one (just one) cookbook. My mother said she cooked very simply and it was mostly traditional dishes that they brought with them from Palermo. Every once in awhile I wonder what she would think of “food blogging.” I’m inclined to think she’d have her favorite blogs too! Thanks, Smidge!!
gotasté said:
This is such a great recipe. I love your blog and beautiful photos….danny
{Main St. Cuisine} said:
Thank you SO much! Something about dishes that are light and citrusy. They just make it feel like spring has begun, even if the temperature tells us it’s still winter.
Anne ~ Uni Homemaker said:
This looks delicious Allison. Can’t wait until it’s warmer here in SF Bay Area so I can make this. 🙂 Lovely post as always.
{Main St. Cuisine} said:
Thank you so much, Anne. I can’t wait to throw open the windows and air out the house. I know those days are coming soon and I’ll enjoy everyone of them before our hot, sticky southern summer swallows up spring.
In the meantime, we’ll just be sipping warm cocoa and hopefully enjoying one of your Oreo white chocolate chip blondies (making them soon!).
Darya said:
Lovely post. On this side of the pond we are also waiting for spring, and there is still no sign of it (unless snowflakes count, but I don’t think so).
I love your salad too, so fresh and flavorsome. Dill and lemon? Yes, please!
{Main St. Cuisine} said:
I’m having a mini love affair with fresh dill right now. I so wish I could grow it in my herb garden, but I fear it’s much too humid to survive in the the southeast part of the US. I want to put a quiche together this week with dill and asparagus. Doesn’t that sound good?
I’ll wish for some spring for you too. I know it’s coming…any day now!
Darya said:
Oh I’m looking forward to seeing that asparagus and dill post. As half Russian, I am inclined to enjoy dill pretty much everywhere 😀
Stay warm!
Bam's Kitchen said:
I would love a bowl of this right now and it looks especially refreshing with the lemon. I agree just a tad bit of red onions goes a very long way.
{Main St. Cuisine} said:
I can envision myself eating this salad while sitting on your balcony and taking in your gorgeous view! It’s just stunning…I’d have to eat all of my meals out there. 🙂
cathynd95 said:
Reblogged this on What's For Dinner? and commented:
I have some chicken from a stock I made Sunday – this would be good alternative meal. 🙂
{Main St. Cuisine} said:
Oh for sure, Cathy! I love it when left overs can morph into another meal.
annashortcakes said:
Looks tasty! I can’t wait for fresh herbs and sunshine. It’s snowing now. 😦
{Main St. Cuisine} said:
Oh gosh, more snow?! As much as my boys talk about wanting the warmer weather, I think they would love one more big snow so they could go sledding again. Thank you for dropping by today!
The Foodie Affair said:
Yum! Going to make lettuce cups with this salad. California has been a spring tease lately! Beautiful one day, overcast he next with pollen going haywire…sigh.
meeshiesmom said:
Allison-
Havent’ checked your posts in awhile, and just made chicken salad myself, I like it with grilled chicken! Winter got such a slow start by us, but is holding on with all its might, so I too am thinking spring. I’m actually looking for a good salmon salad recipe as I have 3 lbs of fresh salmon in my freezer. We are moving the grill outside this weekend regardless of the weather. Tired of grilling on the driveway.
Karen
chef mimi said:
Hi Allison! I’ve nominated you for the Beautiful blogger award. You don’t have to do anything with this – I’m only nominating one blog per award and for this one it’s your blog! I truly love it. Keep up the beautiful work!!!
http://chefmimiblog.com/2013/04/05/awards/
{Main St. Cuisine} said:
Thank you, sincerely. That’s very kind of you!!