Spring Detox Chicken Salad (Printable)

Light, refreshing salad with grilled chicken, mixed greens, cucumber, radish, and zesty lemon vinaigrette. Perfect for a nourishing spring meal.

# 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 (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

# Step-by-Step Guide:

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, radish, and avocado if using. Top with sliced grilled chicken.
04 - Drizzle lemon vinaigrette over salad and toss gently to coat all ingredients evenly.
05 - Serve immediately, garnished with additional lemon slices if desired.

# Expert Tips:

01 -
  • The combination of peppery radish and cool cucumber creates this incredibly refreshing crunch that wakes up your whole palate
  • You can throw the entire vinaigrette together in under two minutes with ingredients you probably already have
  • This is one of those rare salads that actually keeps you full for hours thanks to the protein
02 -
  • Never dress your salad until you are ready to serve it because the acid will make the greens wilt within minutes
  • The vinaigrette keeps beautifully in the fridge for up to a week and actually tastes better as the flavors meld
  • Room temperature chicken absorbs the dressing better than cold straight from the refrigerator
03 -
  • Dry your washed greens thoroughly or the vinaigrette will slide right off
  • Use a vegetable peeler to shave the cucumber into ribbons for an elegant presentation
  • Toast some sunflower seeds or sliced almonds for that restaurant quality crunch
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