Pin I started making this salad on a Tuesday afternoon when the kitchen felt too warm for anything heavy. The window was open, letting in that unmistakable spring breeze that smells like wet earth and new grass. I had just come back from the market with a bag of radishes so bright they looked painted, and I wanted something that tasted exactly like that moment felt: clean, sharp, alive. The chicken was left over from dinner, and instead of reheating it the usual way, I sliced it cold over greens and never looked back.
The first time I served this to friends, it was supposed to be a side dish. But everyone kept going back for more, and by the end of the night, the bowl was scraped clean and someone asked if I had the recipe written down. I didn't, not yet, but that night I scribbled the proportions on a napkin because I knew I'd want to make it again. It became my go to whenever I needed something that felt generous without being complicated.
Ingredients
- Mixed salad greens: I like using a blend with arugula for its peppery kick, spinach for sweetness, and romaine for crunch, but any mix you love will work beautifully here.
- Cucumber: English cucumbers are my favorite because they have thinner skins and fewer seeds, but regular cucumbers work fine if you peel and seed them first.
- Radishes: These add a sharp, clean bite that balances the richness of the chicken and avocado, and they look stunning when sliced thin.
- Grilled chicken breasts: You can use leftover grilled chicken, rotisserie chicken, or cook fresh breasts seasoned simply with salt and pepper.
- Avocado: Optional, but it adds a creamy element that ties everything together, especially if you slice it just before serving so it stays green.
- Extra virgin olive oil: Use a good quality oil here since it is the base of the vinaigrette and you will taste it.
- Lemon juice: Freshly squeezed is key, bottled juice just does not have the same bright, floral notes.
- Dijon mustard: This emulsifies the dressing and adds a subtle tang that makes the vinaigrette cling to the greens.
- Honey or maple syrup: Just a touch to round out the acidity, you can skip it if you prefer a sharper dressing.
- Garlic: One small clove minced fine, it should whisper in the background, not shout.
Instructions
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until the mixture looks smooth and slightly thickened. Taste it and adjust the seasoning, you want a balance of tart, sweet, and savory.
- Grill the chicken:
- Season the chicken breasts generously with salt and pepper, then grill them over medium heat for about 5 to 6 minutes per side until they reach an internal temperature of 165 degrees and have nice grill marks. Let them rest for 5 minutes before slicing so the juices stay inside.
- Prep the vegetables:
- Slice the cucumber and radishes as thin as you can manage, a mandoline makes this easy but a sharp knife works just as well. If you are using avocado, slice it just before assembling so it does not brown.
- Assemble the salad:
- Toss the mixed greens, cucumber, and radish in a large bowl, then arrange the sliced chicken on top. Add the avocado slices if using, then drizzle the vinaigrette over everything and toss gently to coat.
- Serve immediately:
- This salad is best eaten right away while the greens are crisp and the chicken is still slightly warm. Garnish with extra lemon slices if you like a bit more citrus brightness.
Pin 
One warm evening last April, I packed this salad into a container and ate it outside on the back steps while the sun went down. The radishes were so crisp they snapped between my teeth, and the lemon vinaigrette caught the last bit of daylight in the bowl. It was one of those meals that felt like taking care of myself without any effort, and I realized that is exactly what good food should do.
What to Do with Leftovers
If you have leftover components, store them separately so the greens do not get soggy. The grilled chicken keeps well in the fridge for up to three days and tastes great cold or reheated gently. The vinaigrette will last about a week in a sealed jar, just shake it up before using because the oil and lemon will separate. I have even used leftover vinaigrette as a marinade for vegetables or drizzled it over roasted potatoes.
How to Make It Your Own
This salad is incredibly forgiving and practically begs to be customized. If you want more crunch, toss in toasted sunflower seeds or sliced almonds right before serving. For a vegetarian version, swap the chicken for grilled tofu or chickpeas, both soak up the vinaigrette beautifully. I have also added fresh herbs like dill or mint when I have them on hand, and they bring a whole new layer of flavor without much effort.
Pairing and Serving Ideas
This salad pairs beautifully with a chilled glass of Sauvignon Blanc, especially one with citrus notes that echo the lemon in the vinaigrette. If you are serving it as part of a bigger meal, it works alongside grilled fish or a simple soup. I have also brought it to potlucks in a big bowl with the dressing on the side, and it always disappears first.
- Serve it with crusty bread for a more filling meal.
- Add a handful of fresh berries like strawberries or blueberries for a sweet contrast.
- Top with crumbled feta or goat cheese if you want a bit of creaminess and tang.
Pin This salad has become my favorite answer to the question of what to make when I want something nourishing but not heavy. It reminds me that the best meals often come from combining a few fresh ingredients with care, and that sometimes the simplest dishes are the ones we return to again and again.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can prepare the vinaigrette and grill the chicken in advance. Store them separately in the refrigerator for up to 2 days. Assemble the salad just before serving to keep the greens crisp.
- → What's the best way to grill chicken breasts without drying them out?
Season the chicken well, grill over medium heat for 5-6 minutes per side, and let it rest for 5 minutes after cooking. This ensures even cooking and juiciness. Avoid pressing down on the chicken while grilling.
- → Can I use a different vinaigrette?
Absolutely. Balsamic, honey mustard, or Asian-inspired dressings work beautifully. The lemon vinaigrette pairs perfectly with spring vegetables, but feel free to experiment based on your preferences.
- → Is this suitable for vegetarians?
Yes, simply substitute grilled tofu, chickpeas, or white beans for the chicken. The rest of the salad remains unchanged, and you'll maintain the protein content by using legumes.
- → What additions can enhance the texture and flavor?
Toast sunflower seeds, sliced almonds, or pumpkin seeds for crunch. Fresh herbs like dill or parsley add flavor. For richness, add feta or goat cheese, though this increases calories.
- → How do I store leftovers?
Store the dressed salad in an airtight container for up to 1 day, though it's best eaten fresh. Keep dressing separate to prevent sogginess. Grilled chicken stays fresh refrigerated for 3 days.