Spring Detox Chicken Salad (Printable)

Light nourishing salad featuring grilled chicken, fresh vegetables, and tangy lemon dressing for a perfect spring meal.

# What You 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 10.5 ounces 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 - Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until fully emulsified. Set aside at room temperature.
02 - Season chicken breasts generously with salt and pepper. Grill over medium heat for 5 to 6 minutes per side until internal temperature reaches 165°F. Allow meat to rest for 5 minutes before slicing thinly across the grain.
03 - Combine mixed greens, cucumber slices, radish slices, and avocado (if using) in a large bowl. Arrange sliced grilled chicken on top of vegetables.
04 - Drizzle lemon vinaigrette evenly over salad. Toss gently to coat all ingredients without bruising greens. Serve immediately with optional lemon wedge garnish.

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds but tastes like something from a nice restaurant
  • You can prep everything ahead and assemble it in under five minutes for the easiest dinner ever
02 -
  • I once made the mistake of overdressing this salad and it became soggy within minutes, so start with less vinaigrette than you think you need
  • Letting the chicken rest is absolutely nonnegotiable because cutting into it immediately will dry out the meat completely
03 -
  • Use a salad spinner to dry your greens thoroughly because wet dressing will slide right off damp leaves
  • Warm chicken against cool vegetables is one of those simple contrasts that makes restaurant salads taste so good
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