Spring Detox Chicken Salad (Printable)

A refreshing salad with grilled chicken, mixed greens, crisp vegetables, and tangy lemon vinaigrette. Light, healthy, 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 (10.5 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

# Method:

01 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully 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, sliced cucumber, radish, and avocado if using. Top with sliced grilled chicken.
04 - Drizzle lemon vinaigrette over salad and toss gently to coat all ingredients evenly.
05 - Transfer to serving plates immediately and garnish with extra lemon slices if desired.

# Expert Advice:

01 -
  • You get that satisfying grilled chicken flavor without feeling weighed down afterward
  • The radishes add this wonderful peppery crunch that makes every forkful interesting
02 -
  • Overdressing the salad will make it soggy by the second serving
  • Slicing radishes paper thin transforms them from harsh to delightfully crisp
03 -
  • Dry your greens thoroughly or the dressing slides right off
  • Warm chicken slightly before serving makes the dish feel more luxurious
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