Spring Detox Chicken Salad

There was this rainy Tuesday in April when I decided I needed to eat something that actually made me feel alive again. Winter had left me feeling heavy and sluggish, and I stared into my fridge willing something fresh to appear. That is when I threw together this bright, crunchy salad that somehow tasted like sunshine on a plate.

My sister was visiting from out of town and had been eating nothing but airport food for days. I made this for her lunch, and she literally stopped mid bite to ask what I had done to the dressing. Sometimes the simplest meals land the hardest.

Ingredients

• 4 cups mixed salad greens: The combination of peppery arugula, tender spinach, and crisp romaine gives you layers of texture and flavor
• 1 large cucumber: Thinly sliced adds this incredible refreshing crunch that balances everything perfectly
• 6 radishes: Do not skip these, that sharp bite wakes up your whole palate
• 2 grilled chicken breasts: About 300 grams total, sliced against the grain for maximum tenderness
• 1 small avocado: Optional but I almost always add it for that creamy element
• 3 tablespoons extra-virgin olive oil: Use the good stuff here, you can really taste it
• 2 tablespoons freshly squeezed lemon juice: Bottled stuff will not give you that bright pop you need
• 1 teaspoon Dijon mustard: This is what makes the dressing actually stick to the greens
• 1 teaspoon honey or maple syrup: Just enough to balance the acid without making it sweet
• 1 small garlic clove: Minced finely, nobody wants a huge chunk of raw garlic
• Salt and freshly ground black pepper: Season aggressively, underseasoned salad is just sad

Instructions

Whisk together your vinaigrette:

In a small bowl, combine olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk until it looks thick and creamy, like magic happened in your bowl.

Get that chicken going:

Season both sides with salt and pepper, then grill over medium heat for 5 to 6 minutes per side. Let it rest for a full five minutes before slicing, or all those juices will end up on your cutting board instead of in your salad.

Build your base:

In a large bowl, toss together the mixed greens, cucumber slices, radish rounds, and avocado if you are using it. I like to get my hands in there and gently mix everything so the flavors start mingling before the dressing even hits.

Top with chicken:

Arrange those beautiful sliced chicken breasts right on top, still slightly warm from the grill.

Dress and serve:

Drizzle about half the vinaigrette over everything and toss gently. You can always add more, but you cannot take it back once it is drowning.

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This salad became my go to dinner after long days at work when I wanted something satisfying but not heavy. That first crunch of cucumber against the warm chicken just hits different.

Make It Your Own

Sometimes I throw in toasted sunflower seeds or sliced almonds for extra crunch, especially when I want this to feel more substantial. The way the nutty flavor plays with the sharp radishes is pretty fantastic.

The Perfect Spring Dinner

On warm evenings I will eat this outside with a cold glass of white wine, usually something crisp and acidic that mirrors the lemon in the dressing. There is something about eating this salad while the sun is going down that makes everything feel okay again.

Meal Prep Magic

You can absolutely prep this for weekday lunches, just keep the dressing separate and store the avocado with a little lemon juice to prevent browning. I like to portion everything into containers Sunday night and feel incredibly organized for at least two days.

• Grill extra chicken on the weekend for the fastest assembly ever
• Toast any nuts or seeds the night before so they stay crunchy
• The vinaigrette keeps in the fridge for up to a week and gets better with time

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Hope this brightens up your spring table as much as it has mine over the years.

Recipe Q&A

→ Can I prepare this ahead of time?

You can grill the chicken and prepare the vinaigrette up to 24 hours in advance. Store them separately in the refrigerator. Assemble the salad just before serving to keep the greens crisp and fresh.

→ What other proteins work well?

Grilled shrimp, pan-seared salmon, or baked tofu make excellent alternatives to chicken. For a vegetarian option, try marinated grilled tofu or add hard-boiled eggs for extra protein.

→ Can I use different greens?

Absolutely. Spinach, kale, butter lettuce, or a spring mix all work beautifully. Just adjust the quantities to maintain a good balance between vegetables and dressing.

→ How long does the vinaigrette keep?

The lemon vinaigrette stays fresh in an airtight container in the refrigerator for up to one week. Give it a quick whisk or shake before using, as the oil may separate slightly.

→ What can I add for more crunch?

Try adding toasted sunflower seeds, sliced almonds, pumpkin seeds, or even crushed walnuts. You could also include thinly sliced bell peppers or sugar snap peas for extra crispness.

→ Is this suitable for meal prep?

Yes. Store the components separately: grilled chicken, vinaigrette, and chopped vegetables each in their own containers. When ready to eat, simply combine and toss with dressing for a fresh lunch or dinner.