Spring Chicken Salad With Lemon Dill Vinaigrette Recipes

LEMON CHICKEN SALAD

Steps:

• Place Dressing ingredients in a jar. Shake well.
• Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.
• Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.
• Transfer to plate, cover loosely with foil for 3 minutes. Slice.
• Add dill into remaining dressing. Shake.
• Place remaining salad ingredients in a bowl. Top with chicken.
• Drizzle dressing all over. Crumble over bacon if using. Serve immediately!

SPRING CHICKEN SALAD WITH LEMON DILL VINAIGRETTE

Steps:

• In a pot of boiling water, cook asparagus until just tender-crisp, about 4 minutes, depending on the thickness of your asparagus.
• Remove asparagus from pot and submerge in ice water, drain, and allow to cool
• Toss together, (or arrange on a plate), greens, strawberries, peas, radicchio, and cooled asparagus
• Top with Lilydale® Oven Roasted Carved Chicken Breast

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Steps:

• For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
• Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
• Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
• Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

LEMON CHICKEN SALAD

Steps:

• In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

POTATO SALAD WITH LEMON-DILL VINAIGRETTE

Steps:

• Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
• Add the celery and onion to the potatoes.
• Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
• Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
• If desired, add more salt, pepper, or lemon juice to taste.
• Serve warm or at room temperature.

GREEN SALAD WITH LEMON-DILL VINAIGRETTE

Steps:

• Cut hearts of palm (usually found in the canned vegetable section) into 1/2-inch slices. Slice purple onion lengthwise into very thin strips. Cut bell pepper into thin strips.
• Combine baby lettuce, hearts of palm onion and red pepper in a large salad bowl. Whisk together all ingredients for the salad dressing and toss with salad mixture.
• Top with shaved Parmesan cheese and serve immediately.

LEMON DILL VINAIGRETTE

Steps:

• In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill.
• Whisk in oil until thoroughly combined; allow to sit at room temperature for 30 to 60 minutes before serving to allow flavors to blend.
• Refrigerate leftovers, allow to come to room temperature before serving.