Spring Detox Chicken Salad (Print)

Light and refreshing salad with grilled chicken, crisp vegetables, and tangy lemon vinaigrette. Perfect for spring.

# Components:

→ Salad

01 - 4 cups mixed salad greens (arugula, spinach, romaine)
02 - 1 large cucumber, thinly sliced
03 - 6 radishes, thinly sliced
04 - 2 grilled chicken breasts (approximately 10.6 ounces total), sliced
05 - 1 small avocado, sliced (optional)

→ Lemon Vinaigrette

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1 small garlic clove, minced
11 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified. Set aside.
02 - Season the chicken breasts with salt and pepper. Grill over medium heat for 5-6 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine mixed greens, cucumber, radish, and avocado if using. Add sliced grilled chicken on top.
04 - Drizzle lemon vinaigrette over the salad and toss gently to coat evenly.
05 - Transfer to serving plates immediately and garnish with extra lemon slices if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to listen to three songs, no fuss or fancy techniques required.
  • The lemon vinaigrette has just enough bite to wake up your taste buds without overpowering the freshness of the vegetables.
  • You can prep the components ahead and toss everything together right before serving, which makes it perfect for busy weeknights.
  • It tastes light but keeps you full for hours, thanks to the lean protein and healthy fats.
02 -
  • Do not overdress the salad, start with half the vinaigrette and add more as needed because wilted greens are impossible to fix.
  • If you are making this ahead, keep the vinaigrette separate and toss everything together just before serving.
  • Letting the chicken rest after grilling is not optional, cutting into it too soon makes it dry and loses all those lovely juices.
03 -
  • Use a mandoline to slice the radishes and cucumber paper thin, it makes the salad feel more elegant and the vegetables absorb the dressing better.
  • If your lemon vinaigrette tastes too sharp, add a tiny splash of water to mellow it out without losing the brightness.
  • For the juiciest grilled chicken, brine the breasts in salted water for 30 minutes before cooking, it makes a noticeable difference.
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