I have a bit of an obsession with caramelized onions right now, so it’s only right that I showcase some of the dishes I have been adding them to. This Caramelized Onion and Dill Roasted Chicken Salad is so comforting and just might be the perfect lunch or dinner.
If you make it from start to finish, it takes a little time to roast the chicken and caramelize the onions. However, you can make all of this in advance and either mix it ahead of time or just prep in advance and mix it fresh. Both are good options if you’re short on immediate time.
If you don’t take the time to make caramelized onions, I really think you’re missing out. I know it’s weird to be obsessed with onions, but I have a lot of food obsessions, so this might not be the weirdest one.
I used this as a high protein lunch after a workout. I also wanted vegetables that were high in water – lettuce and celery fit that description very well. You could use a rotisserie chicken, but then you have to watch the salt in the recipe. Rotisserie chickens are typically pretty high in sodium, so just be mindful.
I used fresh dill in this…a lot of fresh dill. You’re going to see the amount and be like “whoa! that’s a lot of dill”. It’s fresh though, so if you use dried, you can use about half. Feel free to heavy hand the caramelized onions, they are so good in this.
So, what do you pair this with? I have some ideas for you:
Ensalada de Garbanzo (chickpea salad)
Favorite Spinach Salad with Shallot Vinaigrette
Easy Roasted Mediterranean Vegetables
Here are a few tips to make it your own:
Serve warm or cold – you can’t lose with either.
Add chopped pecans, slivered almonds, or pine nuts for more crunch
Sub out the mayo with full fat Greek yogurt
If you like this recipe – check out my cookbook, LIVE TO EAT WELL, available on Amazon!
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Caramelized Onion and Dill Roasted Chicken Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
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
Instructions
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.
Notes
If using smaller romaine leaves, this serves 3 lettuce leaves per person.
- Prep Time: 10 minutes
- Cook Time: 35 minutes