Another day, another recipe, another win from Skinnytaste. She techinically calls this Chicken Salad with Lemon and Dill but it's not chicken-salad-ish to me.
I made this a few weeks ago on a Saturday afternoon with a tomato and cucumber salad. It was the perfect summer lunch. So we doubled the recipe and made it again at the beach last week. This time we added the Greek Chickpea Salad as a side.
It's light, delicious and has lots of flavor packed in. The recipe calls for a rotisserie chicken, just the white meat but we ended up using all the meat each time. Make and enjoy!
INGREDIENTS:
10 1/2 ounces cooked skinless boneless chicken breasts (from 1 whole rotisserie chicken)
2 tablespoons fresh dill
zest and juice of 1 lemon
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
DIRECTIONS:
Remove the chicken legs, wings and thighs from the rotisserie chicken and set aside for another meal.
Remove the skin from the 2 breasts and remove the meat from the bones. Break the chicken into chunks with your hands or a knife and place into a large bowl. Add the fresh dill, lemon juice, lemon zest, olive oil and salt.
Refrigerate until ready to eat.
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