Creamy Dill Chicken Salad (Anti-Inflammatory Recipe)

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Looking for a fresh, flavorful salad that fits into an anti-inflammatory eating pattern? This Creamy Dill Chicken Salad combines tender chicken breast, crisp romaine lettuce, fresh dill, walnuts, and black olives with a creamy homemade dressing made from extra virgin olive oil and apple cider vinegar.

It's a delicious Mediterranean-inspired chicken salad that comes together in about 30 minutes. With lean protein, healthy fats, and plenty of fresh ingredients, it's a satisfying option for lunch or an easy weeknight dinner.

Why You'll Love This Anti-Inflammatory Chicken Salad

  • Mediterranean-inspired ingredients: Features extra virgin olive oil, walnuts, olives, and fresh herbs.

  • Protein-rich: Chicken breast makes this a satisfying meal.

  • Healthy fats: Walnuts and olive oil provide unsaturated fats.

  • Fresh and flavorful: Fresh dill gives the salad a bright, refreshing taste.

  • Easy to prepare: Ready in about 30 minutes with simple ingredients.

 
 

Nutrition & Anti-Inflammatory Benefits

This salad incorporates several ingredients commonly featured in Mediterranean-style and anti-inflammatory eating patterns:

  • Extra virgin olive oil: Provides monounsaturated fats and polyphenols.

  • Walnuts: Supply plant-based omega-3 fatty acids (ALA), along with fiber and antioxidants.

  • Chicken breast: Provides lean protein to support muscle maintenance and overall health.

  • Fresh dill and romaine: Add plant compounds, vitamins, and antioxidants.

  • Black olives: Provide unsaturated fats and antioxidant compounds.

Rather than relying on one particular food, an anti-inflammatory eating pattern emphasizes a variety of minimally processed foods, healthy fats, vegetables, fruits, and fiber-rich ingredients.

Ingredients

  • 1 lb chicken breast

  • Sea salt and black pepper, to taste

  • 2 tbsp extra virgin olive oil

  • 1 tbsp apple cider vinegar

  • 2 tbsp water

  • 2/3 cup fresh dill, chopped and divided

  • 1 cup walnuts, divided

  • 2 romaine hearts, chopped

  • 1 cup black olives

Servings: 4
Prep + cook time: Approximately 30 minutes

Nutrition per serving: 434 calories, 7g carbs, 33g fat

How to Make Creamy Dill Chicken Salad

  1. Bake the chicken. Preheat the oven to 400°F (205°C). Place the chicken breasts on a baking sheet and season with salt and black pepper. Bake for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F.

  2. Make the creamy dill dressing. While the chicken cooks, combine the olive oil, apple cider vinegar, water, one-quarter of the dill, and one-quarter of the walnuts in a blender. Blend until smooth and creamy. Add additional water as needed to reach your desired consistency. Season with salt if needed.

  3. Prepare the salad. In a large bowl, combine the chopped romaine, remaining dill, remaining walnuts, and black olives.

  4. Add the dressing. Pour the creamy dill dressing over the salad and toss until everything is evenly coated.

  5. Assemble and serve. Divide the salad between four bowls and top with the cooked chicken. Serve immediately and enjoy!

 
 

Tips and Variations

Make it vegan: Replace the chicken with tofu or tempeh.

Add more flavor: Blend a garlic clove and a little honey into the dressing for additional flavor.

Add more vegetables: Try red bell peppers, red onion, cucumbers, tomatoes, roasted cauliflower, broccoli, or fresh parsley.

Make it your own: Add extra walnuts or fresh dill for more texture and flavor.

Storage Tips

This salad is best enjoyed immediately after assembling.

For meal prep, store the salad ingredients and dressing separately in airtight containers in the refrigerator for up to 5 days. Store cooked chicken separately for up to 3 days.

Enjoy and let us know if you try it!

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