Spring Detox Chicken Salad (Printable Version)

Light grilled chicken salad with fresh spring vegetables and zesty lemon dressing

# Ingredient List:

→ Salad Components

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 (approximately 10.5 ounces), 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 Steps:

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 or until cooked through. Let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine mixed greens, cucumber, radish, and avocado (if using). Add sliced grilled chicken on top.
04 - Drizzle with lemon vinaigrette and toss gently to coat. Serve immediately, garnished with extra lemon slices if desired.

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds but tastes like something from a fancy bistro
  • You can meal prep the components and assemble in under five minutes
  • That perfect bite of peppery radish and creamy chicken is absolutely worth repeating
02 -
  • I learned the hard way that slicing radishes paper thin is non negotiable, thick slices overwhelm every other flavor
  • The dressing needs at least ten minutes to sit so the garlic mellows out and all the flavors become friends
03 -
  • Use a vegetable peeler to shave the cucumber into ribbons instead of slices for an elegant presentation
  • Warm the chicken slightly in the microwave if prepping ahead, the temperature contrast matters more than you would think
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