You are here: Home » Recipes » Lemon and Dill Chicken Salad Lemon and Dill Chicken Salad Yield 4 servings PrintEmail Ingredients chicken4 -- boneless, skinless chicken breast halves, cut in strips2 tablespoons frozen lemonade concentrate2 tablespoons fresh lemon juice1/2 teaspoon lemon pepper2 tablespoons olive oil2 cups torn romaine lettuce2 cups fresh spinach leaves1 small cucumber, sliced1 small red onion, sliced1 package (3.5 ounce) enoki mushrooms2 -- plum tomatoes, slicedDressing1/2 cup plain yogurt2 tablespoons lemonade concentrate1 tablespoon fresh lemon juice2 teaspoons honey1 teaspoon Dijon mustard1/2 teaspoon dill weed1/2 cup mayonnaise Instructions 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.