Spring Detox Chicken Salad (Print)

Light and refreshing salad combining tender grilled chicken with crisp greens, cucumber, and peppery radish 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 (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

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

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, leaving you with zero excuses for ordering takeout
  • The vinaigrette is bright enough to make you actually crave vegetables
02 -
  • I learned the hard way that slicing chicken immediately makes it dry and tough, so patience during the resting period pays off
  • Overdressing the salad makes it soggy within minutes, always start with half the vinaigrette and add more from there
03 -
  • Use a mandoline or very sharp knife to slice the vegetables paper thin for the best texture
  • Massaging the kale or tougher greens with a little olive oil before assembling makes them tender and easier to digest
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