Spring Detox Chicken Salad (Printable)

Light salad with mixed greens, cucumber, radish, and grilled chicken in zesty lemon vinaigrette. Ready in 30 minutes.

# What You'll Need:

→ 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 ounces total), sliced
05 - 1 small avocado, sliced

→ 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:

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 to 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. 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 -
  • You will feel lighter and more energized after just one bowl, like someone finally opened the windows
  • The vinaigrette comes together in seconds but tastes like something from a fancy bistro
  • Leftovers actually hold up beautifully for lunch the next day if you keep the dressing on the side
02 -
  • The vinaigrette tastes better after sitting for 10 minutes, so make it first while the chicken cooks
  • Overdressed salad is sad salad, start with half the dressing and add more as you toss
  • Room temperature chicken on cold greens is actually lovely, so do not stress about timing everything perfectly
03 -
  • Use a vegetable peeler to slice your cucumber into ribbons instead of rounds for an elegant presentation
  • Massaging a tiny bit of olive oil into your greens first keeps them from getting soggy under the dressing
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