Spring Detox Chicken Salad (Printable View)

A light, refreshing salad featuring mixed greens, crisp cucumber, peppery radish, and tender grilled chicken with zesty 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

# How To Make It:

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. Arrange sliced grilled chicken on top.
04 - Drizzle lemon vinaigrette over salad and toss gently to coat evenly. Serve immediately, garnished with extra lemon slices if desired.

# Expert Advice:

01 -
  • It is the kind of meal that leaves you feeling energized instead of heavy after eating
  • The vinaigrette comes together in seconds but makes everything taste restaurant worthy
02 -
  • The salad will get soggy if dressed too far in advance, so wait until the last minute to add the vinaigrette
  • Grilled tofu works beautifully here if you need a vegetarian option, just season it the same way as the chicken
03 -
  • Use a vegetable peeler to create long, elegant ribbons from the cucumber instead of simple rounds
  • Massage a tiny bit of olive oil into the greens if they seem a bit tired to bring them back to life
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