Spring Detox Chicken Salad

Last April, after months of heavy comfort food, my body was practically screaming for something fresh. I threw together whatever crisp vegetables I had in the fridge with some leftover grilled chicken and a quick lemon dressing. The first bite hit me like sunshine. Now this salad is my go to whenever I need to feel light and energized again.

I made this for lunch last weekend when my sister came over complaining about feeling sluggish after winter. We ate outside on the porch and she actually said wow halfway through her bowl. Sometimes the simplest food is exactly what we need.

Ingredients

• 4 cups mixed salad greens: I love the combo of peppery arugula, tender spinach, and crunchy romaine but use whatever fresh greens look best at your market
• 1 large cucumber: Thinly sliced for that satisfying crunch that makes every forkful interesting
• 6 radishes: These add a beautiful pink color and a spicy bite that cuts through the rich chicken
• 2 grilled chicken breasts: About 300 grams total and please let them rest before slicing so they stay juicy
• 1 small avocado: Totally optional but that creamy texture alongside the crisp vegetables is pure magic
• 3 tablespoons extra virgin olive oil: Use the good stuff here since it is the backbone of your dressing
• 2 tablespoons freshly squeezed lemon juice: Bottle lemon juice never compares to the bright fresh stuff
• 1 teaspoon Dijon mustard: This is what makes the vinaigrette emulsify into something silky and cohesive
• 1 teaspoon honey or maple syrup: Just enough to balance the acid and bring everything together
• 1 small garlic clove: Minced finely because nobody wants an overwhelming chunk of raw garlic
• Salt and pepper: Season aggressively since the vegetables need proper seasoning to shine

Instructions

Whisk together your vinaigrette:

In a small bowl, combine the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously until the mixture thickens and turns cloudy.

Grill the chicken to perfection:

Season your chicken breasts generously with salt and pepper, then grill over medium heat for about 5 to 6 minutes per side. Let the chicken rest for 5 minutes before slicing thinly.

Build your salad base:

In a large bowl, toss together the mixed greens, sliced cucumber, radishes, and avocado if you are using it.

Assemble the final dish:

Arrange the sliced grilled chicken on top of the vegetables, then drizzle with the lemon vinaigrette. Toss everything gently until coated.

Serve it up:

Plate the salad immediately while everything is crisp and vibrant, adding extra lemon slices on top if you want to impress.

Save

This salad became a regular in my lunch rotation after I realized how much better I felt on days I ate it. Food is not just about fuel, it is about how it makes you feel hours later.

Make It Your Own

I have tried swapping in grilled tofu when my vegetarian friend comes over and it works beautifully. Sometimes I throw in toasted sunflower seeds for extra crunch or add fresh herbs like dill and basil from my garden.

Perfect Pairings

A chilled glass of Sauvignon Blanc cuts through the richness of the avocado and complements the bright lemon flavors. On weeknights, I skip the wine and just serve it with some crusty gluten free bread to soak up any extra dressing.

Meal Prep Magic

You can grill the chicken and make the dressing up to three days in advance. Store everything separately in airtight containers and the salad will stay fresh for days without getting soggy.

• Keep the vinaigrette in a small jar and give it a good shake before using
• Store the sliced vegetables without the dressing so they maintain their crunch
• Never dress the entire salad if you are planning to pack leftovers for tomorrow

Save

Hope this bright salad brings as much light to your table as it has to mine. Happy cooking.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can prepare the components separately: grill and refrigerate the chicken, slice vegetables, and store them in airtight containers for up to 24 hours. Mix the vinaigrette and store it separately. Assemble and dress the salad just before serving to maintain freshness and crispness.

→ What's the best way to grill chicken breasts evenly?

Pound the chicken breasts to uniform thickness (about ¾ inch) before grilling. This ensures even cooking. Oil your grill grates well and maintain medium heat. Grill 5-6 minutes per side without moving frequently. Use a meat thermometer to check for 165°F internal temperature.

→ How can I make the vinaigrette more flavorful?

Add extra minced garlic, increase the Dijon mustard slightly, or incorporate fresh herbs like dill or tarragon. A touch of shallots provides depth. You can also add a pinch of red pepper flakes for subtle heat or swap lemon juice for white wine vinegar.

→ Is this salad suitable for vegetarians?

Absolutely. Substitute the grilled chicken with grilled tofu, tempeh, or chickpeas for plant-based protein. Adjust cooking times accordingly. The salad remains nutritious and satisfying with these alternatives while maintaining the same fresh flavors.

→ What vegetables can I add or substitute?

Great additions include bell peppers, carrots, tomatoes, or broccoli florets. You can replace radishes with jicama or daikon for crunch, or swap arugula with kale or mixed spring greens. Choose vegetables that complement the light, fresh profile of the lemon vinaigrette.

→ How do I store leftover salad?

Store dressed salad in an airtight container for up to 24 hours, though greens may soften. For longer storage, keep components separate and dress only what you'll eat immediately. Undressed salad components keep for 3-4 days refrigerated.