Lemon and Dill Chicken Salad

  • Yield: 4 servings


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
1/2cup plain yogurt
2tablespoons lemonade concentrate
1tablespoon fresh lemon juice
2teaspoons honey
1teaspoon Dijon mustard
1/2teaspoon dill weed
1/2cup mayonnaise


  1. 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.
  2. 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.