lemon and dill chicken salad

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Ingredients [?]

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  • add   Dressing: recipe follows
  • add   2 plum tomatoes, sliced
  • add   1 package (3.5 oz.) enoki mushrooms
  • add   1 small red onion, sliced
  • add   1 small cucumber, sliced
  • add   2 cups fresh spinach leaves
  • add   2 cups torn romaine lettuce
  • add   2 tablespoons olive oil
  • add   1/2 teaspoon lemon pepper
  • add   2 tablespoons fresh lemon juice
  • add   2 tablespoons frozen lemonade concentrate
  • add   4 boneless, skinless chicken breast halves, cut in strips


  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. Makes 4 servings.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.

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