Save There is something about the first warm day that makes my heavy comfort food cravings vanish completely. Last spring I found myself staring at a refrigerator full of winter produce and knowing exactly what I needed instead. This chicken salad was born from that sudden desire to eat something that tasted like sunshine.
I first made this for a lunch with my sister when she was visiting during cherry blossom season. She had spent months complaining about how salads never felt like real meals but ended up asking for the recipe before she even finished her bowl. Now it is our go to whenever we need something that feels substantial but still light.
Ingredients
- 4 cups mixed salad greens: I love using arugula for that peppery kick but spinach and romaine add nice texture and bulk
- 1 large cucumber: Thin slices give you more surface area for the vinaigrette to cling to
- 6 radishes: These add the most beautiful pink color and a sharp bite that cuts through rich chicken
- 2 grilled chicken breasts: About 300 grams total gives you perfect protein portions without overwhelming the vegetables
- 1 small avocado: Optional but creamy avocado makes every bite feel luxurious
- 3 tablespoons olive oil: Extra virgin really matters here for the flavor base
- 2 tablespoons lemon juice: Freshly squeezed makes a world of difference over bottled
- 1 teaspoon Dijon mustard: This is what makes your vinaigrette actually emulsify instead of separating
- 1 teaspoon honey or maple syrup: Just enough to balance the sharp acidity
- 1 small garlic clove: Minced finely so you do not bite into big raw chunks
- Salt and pepper: Season aggressively since the vegetables need that punch
Instructions
- Whisk together the vinaigrette:
- In a small bowl combine the olive oil lemon juice Dijon mustard honey minced garlic salt and pepper. Whisk until the mixture looks thick and creamy instead of separated and set it aside to let the garlic mellow slightly.
- Season and grill the chicken:
- Sprinkle both sides of the chicken breasts generously with salt and pepper. Grill over medium heat for about 5 to 6 minutes per side until the chicken feels firm to the touch and reaches 165 degrees internally.
- Let the chicken rest:
- This step feels unnecessary but those five minutes of resting time let the juices redistribute so your sliced chicken stays tender instead of drying out.
- Slice the chicken thinly:
- Cut against the grain into thin strips that are easy to fork up with the greens.
- Build your salad base:
- In a large bowl toss together the mixed greens cucumber slices radish rounds and avocado if you are using it.
- Arrange and dress:
- Top the vegetables with your sliced grilled chicken. Drizzle about half the vinaigrette over everything first then toss gently and add more if needed.
- Serve right away:
- This salad tastes best immediately while the greens are still crisp and the chicken is slightly warm.
Save This salad has become my transitional meal that bridges the gap between heavy winter stews and summer grilling season. Something about the bright vinaigrette and crisp vegetables feels like resetting my entire system.
Making It Your Own
The beauty of this recipe is how easily it adapts to whatever looks fresh at the market. Sometimes I swap radishes for thinly sliced fennel when I want something sweeter. Other times I throw in fresh herbs straight from my windowsill garden.
Protein Variations
While grilled chicken is perfect here I have made this with sliced steak leftovers and it was incredible. Grilled shrimp works beautifully too just cook them quickly so they stay tender. For a vegetarian version try grilled halloumi or marinated tofu.
The Perfect Vinaigrette Ratio
Once you learn this basic formula you will never buy bottled dressing again. Three parts oil to one part acid with a teaspoon of mustard as the emulsifier is all you need to remember. From there you can swap lemon for vinegar or honey for maple syrup.
- Taste your vinaigrette before adding it to the salad since lemon intensity varies
- If the dressing tastes too sharp add another drop of honey
- A tiny pinch of red pepper flakes adds beautiful warmth without heat
Save Hope this brings some brightness to your table. There is nothing quite like feeling nourished from the inside out.
Recipe Questions & Answers
- → Can I prepare the vinaigrette ahead of time?
Yes, the lemon vinaigrette keeps well in an airtight container for up to 3 days in the refrigerator. Whisk or shake before drizzling over the salad.
- → What's the best way to grill chicken breasts without drying them out?
Pound chicken breasts to even thickness, season well, and grill over medium heat for 5-6 minutes per side. Let rest for 5 minutes before slicing to retain moisture.
- → Can I use store-bought grilled chicken for convenience?
Absolutely. Rotisserie or pre-grilled chicken breasts are excellent time-savers. Simply slice and add directly to your salad.
- → What vegetables can I substitute or add?
Try bell peppers, cherry tomatoes, zucchini, or fresh herbs like dill and parsley. Toasted seeds and nuts add wonderful crunch and nutrition.
- → Is this salad suitable for meal prep?
Keep components separate until serving to maintain crispness. Store dressed greens and chicken separately in containers for up to 2 days.
- → What are good protein alternatives for this dish?
Grilled tofu, turkey breast, salmon, or shrimp work beautifully. Chickpeas or white beans create satisfying vegetarian versions.