05/25/2026
🍋🥗 Lemon Dilly Salad = fresh, flavourful & perfect for summer lunches or easy weeknight dinners ☀️✨
This one is packed with crispy roasted sweet potatoes, juicy chicken, feta, toasted almonds & the BEST lemon dill dressing ever! 🤍
Serves 2 ✨
Ingredients:
• 1 large sweet potato, cubed (I peeled mine first, but it’s optional!)
• 1 package mixed greens
• 2 chicken breasts or chicken thighs
• ¼ cup crumbled feta cheese
• ¼ cup sliced almonds
• 1 tsp lemon zest
• Fresh dill, for topping
For the Dressing ✨
• 2 tbsp O&V Meyer Lemon Olive Oil (or a high-quality EVOO… we suggest Picual for a nice peppery finish)
• 1 tbsp Dijon mustard
• 2 tbsp honey
• Juice of 1 lemon
• 1 tbsp Garlic Dill seasoning
• Finely chopped Fresh Dill
• Salt & pepper, to taste
How to Make It ↓
Start by roasting your sweet potatoes 🥔✨
Cube the sweet potato and toss with a little olive oil, salt & pepper. Bake at 450° for about 18–20 mins until golden and slightly crispy on the edges, flipping halfway through.
While those roast, toast your almonds 🌰
Add sliced almonds to a dry pan over medium-low heat and stir often for 3–4 mins until lightly golden and fragrant. Don’t walk away… they burn FAST!
Make the lemon dill dressing 🍋🌿
In a bowl, whisk together the olive oil, Dijon, honey, lemon juice, fresh dill, salt & pepper until smooth and combined.
Cook the chicken 🍗
Pat the chicken dry and season with lemon zest, Garlic Dill seasoning, salt & pepper. Cook in a pan with a little olive oil over medium heat for 2–3 mins per side until golden and cooked through. Let rest for a minute before slicing.
Assemble your salad 🥗
Add mixed greens to a bowl and toss with a little dressing. Top with roasted sweet potatoes, chicken, feta, toasted almonds & fresh dill. Finish with extra dressing on top because honestly… it’s the best part 🤍
Fresh • Light • Zesty Goodness ✨
