If you don't have fresh dill, use dry but reduce the quantity to 1 teaspoon.

Equipment Needed

Measuring cups and spoons, pot, plates, paper towel, grill pan or barbecue, bowl, whisk, knife, cutting board and a slotted spoon


Drizzle the chicken breasts with avocado oil and season liberally with sea salt and pepper.

Grill the chicken over medium-high heat in a grill pan or on the barbecue for 5-7 minutes per side. When done, remove the chicken from the heat and set aside on a plate to cool for 10 minutes.

Once cool, dice the chicken into small cubes.

Slice the mini potatoes into 1/2" slices and set aside.

Chop the broccoli into bite-size pieces.

Boil the broccoli until tender (approximately 5 minutes). 

When the broccoli is done, remove them from the pot with a slotted spoon and place on a plate with paper towel to drain and cool.

Add the potato slices to the same pot of boiling water the broccoli was cooked in.

Boil the potato slices until tender (approximately 7-10 minutes). Remove them from the water with the slotted spoon and place on a another plate with paper towel to drain and cool.

Thinly slice the green onions and chop the dill.

Wash and dry the lettuce and tear into bite-size pieces. Slice the radishes as thinly as possible.

In a large bowl, combine the broccoli, potato slices, green peas (if using frozen peas make sure that they are thawed completely), chicken breast, lettuce, radishes and half of the green onions and fresh dill.

To make the creamy dill dressing, combine the olive oil mayonnaise, red wine vinegar, Dijon mustard and the remaining green onions and fresh dill with a liberal seasoning of sea salt and black pepper. Mix thoroughly.

Dress the salad and stir thoroughly, let stand for at least 30 minutes in the fridge before serving.

Before serving, give the salad one final stir, serve and enjoy!