Spring Detox Chicken Salad

Last April, after a particularly heavy winter of comfort food and takeout, I found myself staring at a farmers market bursting with the first tender greens of spring. I grabbed a handful of everything that looked fresh and vibrant, not really knowing what I would make. The result became this bright, crisp salad that I have made countless times since, always feeling a little lighter with each bite.

I served this to my sister during one of those perfect spring afternoons when the windows are finally open and a warm breeze is drifting through the kitchen. She took one bite, looked up with genuine surprise, and asked if I had been secretly taking culinary classes. The vinaigrette, she insisted, was what made it sing.

Ingredients

• Mixed salad greens: The combination of peppery arugula, tender spinach, and crisp romaine creates layers of texture and flavor that make every bite interesting
• Cucumber: Thinly sliced cucumber adds essential crunch and cool freshness that balances the warm grilled chicken beautifully
• Fresh radishes: These add a lovely peppery bite and gorgeous pink color that makes the whole salad feel vibrant and alive
• Grilled chicken breasts: Season simply and grill until just cooked through, then let them rest before slicing to keep them juicy
• Avocado: Optional but recommended, adds creaminess that makes the salad feel more substantial and satisfying
• Extra virgin olive oil: Use your best quality olive oil here since the flavor really shines in the vinaigrette
• Fresh lemon juice: Squeeze it right before you make the dressing for the brightest, most vibrant flavor
• Dijon mustard: This acts as an emulsifier, helping the oil and lemon juice come together into a silky dressing
• Honey or maple syrup: Just a touch balances the acidity and brings all the flavors together
• Fresh garlic: One small clove adds depth without overpowering the fresh spring flavors

Instructions

Whisk together the vinaigrette:

In a small bowl, combine olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously until the mixture thickens and becomes opaque, about 30 seconds. Set aside to let the flavors meld.

Grill the chicken:

Season chicken breasts generously with salt and pepper on both sides. Grill over medium heat for 5 to 6 minutes per side until golden and cooked through, or until a thermometer reads 165°F. Let rest for 5 minutes before slicing thinly across the grain.

Prepare the vegetables:

While the chicken rests, slice the cucumber into thin rounds and the radishes into delicate coins. If using avocado, slice it just before assembling to prevent browning.

Assemble the salad:

Place mixed greens in a large bowl, then arrange cucumber, radishes, and avocado on top. Arrange sliced grilled chicken over the vegetables in an even layer.

Dress and serve:

Drizzle about half the vinaigrette over the salad and toss gently with tongs or your hands to coat everything evenly. Add more dressing as needed and serve immediately with extra lemon wedges on the side.

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This salad has become my go to whenever I need to feel nourished but not weighed down, especially during those transitional weeks between seasons. Something about the bright vinaigrette and crisp vegetables just feels like a fresh start.

Make It Your Own

I have discovered that this salad base is incredibly forgiving and welcomes all kinds of substitutions based on what you have on hand or what looks good at the market. The formula is really just greens plus something crunchy plus something creamy plus a bright dressing.

Perfect Pairings

A chilled glass of crisp white wine like Sauvignon Blanc or Pinot Grigio complements the bright flavors perfectly. For a non alcoholic option, sparkling water with a twist of lemon and a few fresh mint leaves feels just as special.

Meal Prep Magic

This salad is excellent for meal prep if you follow a few simple guidelines. Store the components separately and you will have a fresh, satisfying lunch ready in minutes all week long.

• Keep the washed and dried greens in a container with a paper towel to absorb moisture
• Store the sliced vegetables in a separate container in the refrigerator
• Pre slice the grilled chicken and keep it in an airtight container for up to three days

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Here is to brighter days and lighter meals that somehow leave you feeling more satisfied than the heavy stuff.

Recipe FAQs

→ Can I make this ahead of time?

You can prepare the vinaigrette and grill the chicken up to a day in advance. Store them separately in the refrigerator. Assemble the salad just before serving to keep the greens crisp and fresh.

→ What other vegetables work well in this salad?

Feel free to add thinly sliced bell peppers, shredded carrots, cherry tomatoes, or fresh herbs like parsley and dill. Spring onions or thinly sliced red onion also add nice flavor and crunch.

→ How do I store leftovers?

Store the components separately in airtight containers. The dressed salad is best enjoyed immediately, but undressed leftovers will keep for 1-2 days in the refrigerator.

→ Can I use a different protein?

Grilled shrimp, baked salmon, or even chickpeas work wonderfully as alternatives. The vegetarian option using grilled tofu as suggested in the notes also pairs beautifully with the lemon vinaigrette.

→ What can I substitute for honey in the dressing?

Maple syrup, agave nectar, or a teaspoon of date syrup all work well as natural sweeteners. If you prefer no sweetness, simply omit it—the vinaigrette will still be delicious.