Spring Detox Chicken Salad (Print Version)

A light and refreshing salad with mixed greens, cucumber, radish, and tender grilled chicken in a bright lemon vinaigrette.

# What You'll Need:

→ 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 (about 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

# How to Make It:

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, sliced cucumber, radish, and avocado if using. Top with sliced grilled chicken.
04 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
05 - Transfer to serving plates immediately and garnish with additional lemon slices if desired.

# Additional Tips::

01 -
  • The vinaigrette comes together in thirty seconds flat and makes everything taste like sunshine
  • You can prep all the components ahead and assemble in under five minutes
02 -
  • I learned the hard way that overdressed salad becomes a sad, soggy mess within minutes, start with half the dressing
  • Room temperature vinaigrette emulsifies better than cold, so take your ingredients out ten minutes before whisking
03 -
  • Dry your washed greens thoroughly with a salad spinner or paper towels, water clings to leaves and repels dressing
  • Grill your chicken to 165°F internally, but pull it off around 160°F since it keeps cooking while resting
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