Spring Detox Chicken Salad (Printer View)

Mixed greens, grilled chicken, crisp vegetables, and bright lemon vinaigrette combine in this light, nourishing spring dish.

# Components:

→ Salad Base

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 (10.6 oz 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

# Method:

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 chicken breasts with salt and pepper. Grill over medium heat for 5-6 minutes per side until cooked through. Allow to rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine mixed greens, cucumber slices, radish slices, and avocado if using. Arrange sliced grilled chicken on top.
04 - Drizzle lemon vinaigrette over salad and toss gently until evenly coated.
05 - Transfer to serving plates immediately and garnish with lemon slices if desired.

# Expert Advice:

01 -
  • It takes only 30 minutes but feels like you spent the whole morning meal prepping.
  • The lemon vinaigrette is so good youll want to drink it straight from the bowl.
  • Youll actually feel energized after eating it, not sluggish and ready for a nap.
  • Everything can be prepped ahead and assembled right before serving, making it perfect for busy weeknights.
02 -
  • If your greens are even slightly wet, the vinaigrette will slide off and pool at the bottom of the bowl, so spin them dry or pat them with towels until they squeak.
  • Don't dress the entire salad if you're not serving it all at once, keep the vinaigrette separate and dress individual portions so leftovers don't turn into a soggy mess.
  • Chicken breasts dry out fast on the grill, so if yours are thick, pound them to an even thickness first or butterfly them so they cook evenly.
03 -
  • Always taste your vinaigrette before dressing the salad and adjust the lemon, honey, or salt until it tastes exactly how you want it, because once it's on the greens, there's no going back.
  • If you don't have a grill, a hot cast iron skillet works just as well for the chicken and gives you those beautiful caramelized edges.
  • Make a double batch of the vinaigrette and keep it in the fridge because it's incredible on roasted vegetables, grain bowls, or even as a marinade for chicken.
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