Lemon and Dill Chicken Salad

Recipe by National Chicken Council

Ingredients

chicken: 4-- boneless, skinless chicken breast halves, cut in strips; 2tablespoons frozen lemonade concentrate; 2tablespoons fresh lemon juice; 1/2teaspoon lemon pepper; 2tablespoons olive oil; 2cups torn romaine lettuce; 2cups fresh spinach leaves; 1small cucumber, sliced; 1small red onion, sliced; 1package (3.5 ounce) enoki mushrooms; 2-- plum tomatoes, sliced
Dressing: 1/2cup plain yogurt; 2tablespoons lemonade concentrate; 1tablespoon fresh lemon juice; 2teaspoons honey; 1teaspoon Dijon mustard; 1/2teaspoon dill weed; 1/2cup mayonnaise

In medium bowl, mix together lemonade concentrate, fresh lemon juice and lemon pepper. Add chicken strips and marinate 30 minutes. In medium frypan over medium high heat, place olive oil. Add drained chicken strips and cook about 10 minutes or until lightly browned and no longer pink. Arrange lettuce and spinach leaves on serving platter; top with cucumber, red onion, mushrooms and tomatoes. Add chicken strips and drizzle Dressing over all.
Dressing: In medium bowl, whisk together 1/2 cup plain yogurt, 2 tablespoons lemonade concentrate, 1 tablespoon fresh lemon juice, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon dill weed and 1/4 cup mayonnaise. Refrigerate.