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caramelized onion and dill chicken salad

Caramelized Onion and Dill Roasted Chicken Salad

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x



Roasted Chicken

1 pound boneless, skinless chicken breasts

1 tablespoon extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Caramelized Onions

1 cup chopped yellow onions

1 tablespoon extra virgin olive oil

Salad Ingredients

2 stalks celery, chopped

1/4 cup chopped fresh dill

1/2 cup low fat sour cream

1/4 cup mayo

1 teaspoon dijon mustard

3/4 teaspoon kosher salt

8-12 Romaine or Butter Lettuce Leaves


Roast the Chicken

Preheat oven to 375°F and line a baking sheet with parchment paper.

Place chicken on parchment and drizzle with olive oil and sprinkle with salt and pepper.

Roast in the oven for 35-40 minutes or until a digital thermometer reaches 165°F.

Caramelized Onions

While the chicken is roasting, heat olive oil over low heat and add onions. Let them saute until they reach a golden brown, about 15 minutes. Stirring occasionally.

Assemble the Salad

When the chicken comes out of the oven, let it rest and cool off slightly before cutting. Alternatively, you could cook in advance and store in the refrigerator until your ready to mix up your salad.

Dice or shred the chicken and add to a mixing bowl. Add the remaining salad ingredients and the caramelized onions. Mix together and serve on lettuce leaves.



If using smaller romaine leaves, this serves 3 lettuce leaves per person.