Save to Pinterest The first warm afternoon of spring last year had me craving something that tasted like sunlight. I threw together whatever looked fresh from the farmers market and ended up with this bright, crunchy salad that is now a regular rotation. Something about the peppery radish against tender chicken just works.
I made this for my sister when she was recovering from being under the weather and she actually asked for the recipe. That never happens. The way the crisp vegetables hold up against the warm grilled chicken creates this perfect temperature balance that keeps every bite interesting.
Ingredients
- Mixed salad greens: The combination of peppery arugula, mild spinach, and crisp romaine gives you layers of texture and flavor that one type of lettuce cannot achieve alone
- Large cucumber:Thinly slicing creates these beautiful ribbons that catch the vinaigrette and add refreshing crunch to every forkful
- Fresh radishes: Their sharp bite cuts through the rich chicken and creamy avocado, plus that gorgeous pink color makes the whole bowl feel festive
- Grilled chicken breasts: Letting the meat rest before slicing keeps all the juices inside so each piece stays tender and flavorful
- Avocado:Optional but highly recommended for that creamy element that ties the sharp vinaigrette and crisp vegetables together
- Extra virgin olive oil:Use the good stuff here since it is the backbone of your dressing and carries all the other flavors
- Freshly squeezed lemon juice:Bottled juice cannot compare to the bright, fresh acidity you get from squeezing real lemons
- Dijon mustard:This emulsifies your dressing and adds just the right amount of sharpness to cut through the oil
- Honey or maple syrup:Just enough to balance the acidity and bring all the flavors into harmony
- Fresh garlic:One small clove minced finely gives you background flavor without overwhelming the fresh vegetables
Instructions
- Whisk up your vinaigrette first:
- Combine the olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper in a small bowl and whisk until it becomes thick and creamy looking. This step lets the flavors meld while you prep everything else.
- Get your chicken going:
- Season both sides generously with salt and pepper, then grill over medium heat for about 5 to 6 minutes per side until it is beautifully marked and cooked through. The most important part is letting it rest for 5 minutes before slicing so all those delicious juices stay put.
- Build your salad base:
- In your largest bowl, toss together the mixed greens, cucumber slices, radish rounds, and avocado if you are using it. I like to arrange everything in sections initially because it looks so pretty on the table.
- Arrange and dress:
- Fan the sliced chicken over the vegetables, then drizzle about half the vinaigrette over the top and toss gently. You want everything lightly coated but not drowning.
- Plate it up:
- Serve right away while the chicken is still slightly warm and the vegetables are at their crispest. A few extra lemon slices on top make it feel extra special.
Save to Pinterest This recipe became my go to for spring potlucks after three different friends requested it for the same gathering. There is something about how colorful and fresh it looks that makes people excited to eat their vegetables.
Making It Your Own
Sometimes I add toasted sunflower seeds or sliced almonds for extra crunch and protein. They take about two minutes in a dry pan over medium heat and add this lovely nutty flavor that plays really nicely with the sharp radishes and lemon.
Wine Pairing
A chilled Sauvignon Blanc cuts through the richness of the avocado and chicken while complementing the bright vinaigrette. The herbal notes in the wine echo the fresh greens and create this really harmonious dining experience.
Meal Prep Magic
This salad holds up surprisingly well if you pack the components separately and combine them just before eating. I have taken it to work for lunch all week without any issues. The key is keeping the vinaigrette in its own small container until you are ready to eat.
- Store washed greens between paper towels to prevent wilting
- Keep sliced chicken and avocado in separate containers to maintain optimal texture
- Wait to add the avocado until right before serving so it does not brown
Save to Pinterest Here is to many bright, crunchy meals that make you feel as good as they taste. Spring eating at its finest.
Recipe Q&A
- → Can I prepare this salad ahead of time?
You can prepare the components separately in advance—grill and slice the chicken, chop the vegetables, and whisk the vinaigrette up to 4 hours ahead. Assemble and dress the salad just before serving to maintain the greens' crispness.
- → What are good substitutions for grilled chicken?
Grilled tofu works wonderfully for a vegetarian version. You can also use grilled shrimp, turkey breast, or chickpeas for different protein options while maintaining the salad's light character.
- → How do I store leftovers?
Store the grilled chicken and vinaigrette separately in airtight containers for up to 3 days. Keep greens and vegetables fresh by storing them unwashed in breathable containers. Assemble the salad fresh for the best texture.
- → Is this salad suitable for meal prep?
Yes, the individual components hold well for 2-3 days when stored separately. Pack the dressing in a small container and drizzle just before eating to prevent the greens from wilting.
- → Can I make the vinaigrette without mustard?
Absolutely. Simply omit the Dijon mustard or replace it with a teaspoon of wholegrain mustard or additional honey. The dressing will be slightly less thick but equally flavorful.
- → What wine pairs best with this salad?
A chilled Sauvignon Blanc complements the fresh lemon vinaigrette and light chicken beautifully. Alternatively, try a crisp Pinot Grigio or a light rosé for a refreshing pairing.