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Recipe submitted by Diane Sparrow, Osage, IA

Lemon and Dill Chicken Salad

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

1. In medium bowl, mix together lemonade concentrate, fresh lemon juice and lemon pepper. Add chicken strips and marinate 30 minutes.
2. 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.
3. 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.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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