Dill And Lemon Mayo Chicken Recipes

CHICKEN SALAD RECIPE

Steps:

• Add all the ingredients to a large bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.
• Serve on sliced bread or croissants. For a low-carb version serve as lettuce wraps or all alone.

BEST CHICKEN SALAD RECIPE

Steps:

• If using uncooked chicken breasts, preheat oven to 400°F. Rub chicken breasts with the olive oil and sprinkle with a little salt and pepper. Place the chicken on a baking sheet and bake for 22-26 minutes until the internal temperature reaches 165°F when tested with an instant read meat thermometer placed in the thickest part of the breast. Roughly chop or shred the cooked chicken.
• In a large bowl, add the cooked chicken, grapes, celery, green onions, almonds, and dill, then gently toss to combine.
• In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper.
• Add the dressing mixture to the chicken mixture and gently stir until everything is evenly coated. Cover tightly with plastic wrap and refrigerate for 1-2 hours or even overnight.
• If making chicken salad sandwiches, slice each croissant in half and layer a piece of green leaf lettuce and a scoop of chicken salad on each roll. Or serve the chicken salad over a bed of mixed greens with sliced tomato and avocado.

SKILLET LEMON AND DILL CHICKEN

Steps:

• Season the chicken cutlets generously on both sides with kosher salt and pepper. In a wide bowl or plate, combine the arrowroot and almond flour. Individually dredge each of the chicken cutlets by rolling it into the arrowroot flour mixture until well coated. Shake off excess and set aside on a clean plate and continue until all the chicken is coated. Heat 3 tbsp of the oil in a large non-stick skillet over medium-high heat. When hot, but not smoking, sear the chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer cooked chicken to a clean plate and set aside. You will likely need to do this in two batches. Continue until all chicken is cooked through. Reduce heat to medium-low and add the remaining teaspoon of olive oil to the same skillet. Add the garlic and gently cook, stirring and being careful not to burn, for 30 seconds. Pour in the broth, lemon, and dill and stir to combine. Nestle the browned chicken back into the sauce and let simmer until the sauce has thickened and coated the chicken, 3 to 5 more minutes. Serve and enjoy.

LEMON AND DILL CHICKEN

Steps:

• Generously season 4 boneless and skinless chicken breasts with salt and pepper all over.
• In a large, heavy skillet over medium-high heat, heat 1½ teaspoons of oil and add the seasoned chicken breasts. Cook for about 3 minutes per side until sear and well browned. Set aside on a plate and cover with aluminum foil.
• Return the skillet to the heat and reduce to medium. Heat 1½ teaspoons of oil and add ¼ cup of finely chopped onion and 3 cloves of minced garlic. Cook, while tossing, for about 1 minute until fragrant.
• In a measuring cup, whisk 1 cup of chicken broth, 2 teaspoons of flour, 1 tablespoon of dill and 1 tablespoon of lemon juice.
• Pour the sauce into the skillet and cook, while whisking, for about 3 minutes until slightly thicker.
• Reduce the heat to low and return the seared chicken, along with any juices, to the skillet. Simmer for about 4 minutes until the chicken is cooked through. Transfer chicken to a serving plate.
• Season the sauce with salt and pepper to taste and pour over the chicken.
• Garnish with 1 tablespoon of freshly chopped dill for serving.

LEMON CHICKEN SALAD

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Add the diced chicken, plus the remainder of the ingredients up to and including the olive oil, to a medium size bowl and gently toss/fold to coat everything.
• Sprinkle in the dill, and fold once more to incorporate. Check the seasoning, and add any additional salt/pepper, if needed.
• Cover the salad and chill until ready to serve. When ready to enjoy, stuff the chicken salad into pita pockets with some greens, or serve with crackers on the side, or even over chopped greens.

DILL LEMON CHICKEN PASTA SALAD

Steps:

• In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
• Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.

THE REAL "DILL" CHICKEN SANDWICH

Steps:

• Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
• In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
• Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
• Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
• To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.

FRESH DILL AND LEMON MAYONNAISE

Steps:

• Add dill, lemon zest and lemon juice to taste to mayonnaise. Mix well.
• Good with eggs and most vegetables, especially new potatoes. Great over fish too!

TOASTED CLUBS WITH DILL MAYO

Steps:

• In a small bowl, combine the mayonnaise, dill, 1/4 teaspoon lemon juice and pepper; spread over toast. Layer 2 slices with beef, ham, cheese, lettuce, tomato, bacon and sprouts., Drizzle avocado with remaining lemon juice; place over sprouts. Top with remaining toast.

LEMON CHICKEN IN DILL CREAM SAUCE

Steps:

• Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste along with garlic powder, oregano, and basil. Combine butter and oil in a large oven-safe skillet (see note), once butter is melted add honey and stir to combine.
• Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a plate (it won't be cooked through at this point). Add butter and garlic and saute for 1 minute until fragrant. Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes.
• Return chicken to pan and transfer to preheated oven. Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over the chicken and sprinkle dill over the chicken and sauce, add cracked black pepper to taste and serve.

DILL AND LEMON MAYO CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
• Dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
• (Can use pork chops instead of chicken as well -- turns out delicious!).

LEMON & DILL CHICKEN

Steps:

• Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
• Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
• Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

CHICKEN SALAD

Steps:

• In a large bowl, combine mayo, mustard, lemon juice, parsley, dill, paprika and garlic powder.
• Stir in shredded chicken, celery and green onions. Season to taste with salt and pepper. Garnish with sliced almonds and green onions.
• Serve as desired - on toasted bread for a sandwich, on a bed of lettuce or in lettuce wraps, rolled up in tortillas or on its own.

LEMON DILL MAYONAISE

Steps:

• In a medium-sized bowl, add all the ingredients.
• Whisk until smooth. Store any leftovers in an airtight container in the refrigerator for 4 to 5 days.
• Great on hamburgers or turkey burgers.

DILL CHICKEN SALAD - HEALTHY AND EASY!

Steps:

• In a large bowl, combine cooked chicken and celery.
• In a small bowl or large measuring cup, combine yogurt, mayonnaise, dill, green onion, dijon mustard, apple cider vinegar, salt and pepper. Taste and season with more salt and pepper if desired.
• Stir dressing into chicken and celery until everything is coated evenly.
• Serve immediately with bread, wraps, or croissants or store in a covered container in the fridge for 3 to 4 days (see note).

CREAMY DILL & GARLIC SALMON

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Place salmon fillets, skin side down, on the paper.
• Mix mayonnaise, dill, mustard, garlic, and salt.
• Spread mixture evenly over salmon and bake for 8-10 minutes, or just until flesh flakes under your fork.
• Serve hot with a squeeze of fresh lemon.

HOME

Steps:

• Method 1. Finely chop the dill fronds, discarding any thick stalks. Finely grate the zest from the lemon, then squeeze the juice into a small bowl. Set the dill, lemon zest and juice to one side. 2. Separate the egg yolks from the whites (keep the whites for meringues). Pop the egg yolks into a clean, greasefree bowl - ideally not plastic. Add the mustard with a pinch of salt. Measure out 1 tbsp of the lemon juice and add it to the bowl. Whisk together to combine. 3. Add a small splash of sunflower or rapeseed oil - around 1 tsp. Whisk to combine with the egg yolks. Repeat till you have whisked in all the sunflower or rapeseed oil, then repeat and slowly whisk in the olive oil. The oil and the egg yolks will emulsify together to make a thick, creamy sauce. Using a hand-held electric whisk will make this a much faster process than whisking by hand. 4. Stir the chopped dill and lemon zest into the mayo. Taste and add a pinch more salt or a splash more lemon juice, if you think it needs it. Serve the mayo with fish, such as poached or baked salmon, with chips for dunking, or with burgers or other grilled meats. The mayo will keep for up to 3 days in a sealed tub in the fridge. 5. Eggs Aware This mayo is made with raw egg yolks, so it's safer not to serve it to children, the elderly or people with compromised immune systems.