Summer time means fresh local foods, BBQ’s and lots of delicious summer salads. I love to create fun variations to avoid food boredom and one of the easiest ways to change up a salad is to add a different spice, herb or ingredient.
I have made chicken salad countless times, the traditional ways is great but I wanted to add something extra, I had some leftover dill that I wanted to use up and along came this new tasty creation.
Dill is low in calories yet it add so much flavour and aroma to your food. It is also a great source of vitamin C, A, calcium and magnesium. It is also rich in antioxidants which help to fight against free radicals that can cause cell damage. It is a flavourful herb that can add a nutritional boost to your meal, it really enhances this chicken salad recipe. Think of other salads you can add it into, it’s also great in dressings too. Check out my creamy dill dressing here https://pamrocca.com/blog/2020/5/17/10-new-dressing-recipes
When I purchase dill it always comes in a large quantity so I like to think of different ways I can use it up before it spoils. Using fresh dill is superior to dried dill because it has so much more flavour and health benefits. Use up your dill in salads, salad dressings, in black bean burgers, mix it in with yogurt and cucumbers for a nice dip, mix with chickpeas for a dill hummus, create a vegan dill cashew cheese, lemon and dill fish, dill potatoes, or dill and garlic asparagus. Here is my favourite Black Bean Greek Burger that uses fresh fill: https://www.pamrocca.com/blog/2019/4/5/greek-burger-amp-cauli-bun-recipes
Fresh dill should be stored in the fridge with the stems in water or wrapped in damp paper towel.
I love to meal prep this recipe on Sunday’s or in an evening when I am making dinner, then individually portion it for quick grab and go lunches. The variations are endless, you can swap dill and mayonnaise for roasted red pepper dressing, greek seasoning and dressing, Tex-Mex by adding taco seasoning with black beans and corn, you get the picture. The idea is to avoid food ruts by easily switching up your favourite meals with one small tweek.
Creamy Dill Chicken Salad
Makes: 2-3 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
2 boneless skinless chicken breasts, cooked and cubed
1-2 tablespoons olive oil
1 celery stalk, finely diced
½ red bell pepper, diced
½ yellow or orange bell pepper, diced
¼ cup red onion, finely diced
¼ cup (or more) freshly chopped dill
1-2 tablespoons mayonnaise
salt and pepper to taste
1. Preheat oven to 350 F. Coat chicken with olive oil and sprinkle with a generous dash of salt and pepper.
2. Cook chicken for 20-25 minutes until cooked through, set aside and let cool.
3. Meanwhile prep veggies, wash and chop celery, peppers, onion, and dill and toss into a large bowl.
4. When chicken is cool, cut into small chunks and add to veggie mixture. Add in 1 tablespoon of mayonnaise and stir, slowly adding until your desired consistency.
5. Serve in lettuce wraps, over mixed greens, on chia seed crackers, or in a wrap or sandwich.
Optional add ins: sunflower seeds, chopped olives, avocado, and any of your favourite veggies. You can spice it up by adding a dash of hot sauce too
You can make this dish vegan by substituting chicken with 2 cups of chickpeas, rinsed and pat dry and using vegan mayonnaise instead of traditional mayo.
If you try this recipe out I would love to hear what you think in the comments below. You know sharing is caring right, so if you know of a friend or family member who would love this recipe as much as you I would really appreciate you sharing it with them.
Wish you a fab summer filled with lots of nourishing foods!