Spring Detox Chicken Salad (Printable)

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

# What You'll 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 10.5 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

# How To Make It:

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. 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. Place sliced grilled chicken on top.
04 - Drizzle vinaigrette over salad and toss gently to evenly coat all components.
05 - Transfer to serving plates immediately and garnish with additional lemon slices if desired.

# Expert Tips:

01 -
  • You get that satisfying grilled chicken protein without the heavy post meal slump
  • The lemon vinaigrette wakes up your tastebuds and makes every vegetable taste incredible
02 -
  • The dressing tastes better if you make it 10 minutes ahead so the flavors meld together
  • Dry chicken ruins salads so please use a meat thermometer and pull it at 165°F
03 -
  • Use a vegetable peeler to slice the cucumber into ribbons instead of rounds for a restaurant style presentation
  • Warm the sliced chicken slightly in the pan before adding it to cold salad for the best texture contrast
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