Spring Detox Chicken Salad (Printable)

Mixed greens, grilled chicken, cucumber, and radish with lemon vinaigrette. Light, refreshing, and ready in 30 minutes.

# Components:

→ 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

# Directions:

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. Let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine mixed greens, cucumber, radish, and avocado if using. Top with sliced grilled chicken.
04 - Drizzle vinaigrette over salad and toss gently to coat all ingredients evenly.
05 - Transfer to serving plates immediately. Garnish with extra lemon slices if desired.

# Expert Advice:

01 -
  • It comes together in less time than it takes to overthink lunch, and every bite feels intentional.
  • The lemon vinaigrette is sharp and clean, the kind that wakes up your taste buds instead of weighing them down.
  • You can prep the components ahead and toss everything together when hunger hits.
02 -
  • Do not overdress the salad or it will wilt and lose its crunch, start with half the vinaigrette and add more if needed.
  • If you are making this ahead, keep the dressing separate and toss everything together right before serving.
  • Resting the chicken is not optional, cutting into it too soon will leave dry slices and a puddle of juice on your cutting board.
03 -
  • Use a grill pan if you do not have an outdoor grill, and press the chicken down gently for better contact and char.
  • Slice the radishes and cucumber as thin as possible, a mandoline makes this fast and keeps everything uniform.
  • Taste the vinaigrette on a piece of lettuce before dressing the whole salad so you can adjust the seasoning.
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