Spring Detox Chicken Salad (Printable)

Light and refreshing salad combining mixed greens, grilled chicken, cucumber, radish, and zesty lemon vinaigrette.

# What You 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 (approximately 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 the chicken breasts with salt and pepper. Grill over medium heat for 5 to 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 slices, radish slices, and avocado if using. Arrange sliced grilled chicken on top.
04 - Drizzle lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
05 - Transfer to serving plates immediately and garnish with lemon slices if desired.

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds but tastes like something from a fancy restaurant
  • You can prep everything ahead and assemble in under five minutes
02 -
  • The vinaigrette tastes infinitely better if you let it sit for 10 minutes before using
  • Slicing chicken against the grain makes every bite tender instead of chewy
03 -
  • Use a vegetable peeler to shave the cucumber into ribbons instead of slices
  • Let the chicken rest fully before slicing or you will lose all those precious juices
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