Spring Detox Chicken Salad

There was this one April afternoon when my kitchen felt like it needed a serious reset. The windows were finally open after a long gray winter, letting in that cool fresh air that makes you want to clean everything and eat nothing but green things. I had just returned from the farmers market with a bag full of peppery arugula, bright red radishes, and a cucumber that still had dew on it. Something about the crunch of raw vegetables after months of heavy stews felt absolutely necessary.

I first threw this together on a Tuesday when I was hosting my sister for lunch. She had been complaining about feeling sluggish after winter and wanted something that tasted like sunshine. We ended up eating on the back porch, ignoring the paperwork inside, and she actually asked for the recipe before she even finished her plate. Now it is our go-to whenever we need to feel like ourselves again.

Ingredients

• 4 cups mixed salad greens: I love the kick arugula brings but spinach and romaine add nice texture too
• 1 large cucumber: Thinly sliced gives you those satisfying crisp bites throughout
• 6 radishes: They add this beautiful peppery bite that cuts through the rich chicken
• 2 grilled chicken breasts: About 300 grams total keeps everything light but still protein rich
• 1 small avocado: Optional but that creaminess against the crisp vegetables is magic
• 3 tablespoons extra-virgin olive oil: Quality matters here since it is the base of your dressing
• 2 tablespoons freshly squeezed lemon juice: Bottle stuff never tastes quite as bright and fresh
• 1 teaspoon Dijon mustard: This is what helps the vinaigrette come together properly
• 1 teaspoon honey or maple syrup: Just enough to balance the acid without making it sweet
• 1 small garlic clove: Minced finely so you do not bite into big raw pieces
• Salt and pepper: Season aggressively since the vegetables need that extra punch

Instructions

Make your vinaigrette first:

Whisk the olive oil, lemon juice, Dijon, honey, garlic, salt and pepper in a small bowl until it looks thick and creamy. Let it sit while you cook the chicken so the flavors meld together.

Grill the chicken perfectly:

Season your breasts generously with salt and pepper, then grill over medium heat about 5 to 6 minutes per side. Let them rest for 5 minutes before slicing so they stay juicy.

Build your salad base:

Toss the mixed greens, cucumber slices, radish rounds and avocado in a large bowl. Do not add the dressing yet or everything will get soggy.

Arrange the chicken:

Layer those warm sliced chicken breasts right on top of the cold vegetables. The temperature contrast is actually part of what makes this so satisfying.

Dress and serve immediately:

Drizzle half the vinaigrette over everything and toss gently with your hands. Add more dressing if you like it heavily dressed and serve with extra lemon wedges on the side.

Save

This salad has become my spring reset button. There is something about the combination of warm grilled meat and cold crisp vegetables that feels like exactly what your body is craving after months of heavy comfort food.

Making It Your Own

Sometimes I will add toasted sunflower seeds or sliced almonds for extra crunch. The way they catch the vinaigrette and add little pockets of texture throughout the salad makes it feel more substantial. A handful of fresh herbs like basil or mint completely transforms it too.

The Perfect Chicken

I have learned that pounding the chicken breasts to even thickness before grilling makes a huge difference. They cook more evenly and stay juicy instead of drying out at the edges. A quick marinade in lemon and herbs while you prep the vegetables adds another layer of flavor.

Serving Suggestions

This salad pairs beautifully with a chilled glass of Sauvignon Blanc. The acidity in the wine matches the lemon vinaigrette perfectly. I have also served it alongside roasted vegetables or with a slice of crusty gluten free bread for a more substantial meal.

• Grilled tofu works beautifully if you want to keep it vegetarian
• The vinaigrette keeps in the fridge for up to a week and is great on other salads
• Add some crumbled feta or goat cheese if you want extra richness

Save

Hope this becomes your spring tradition too. There is something genuinely restorative about eating food that tastes this fresh and alive.

Common Questions

→ Can I prepare the vinaigrette ahead of time?

Yes, the lemon vinaigrette can be made up to 2 days in advance and stored in a sealed container in the refrigerator. Give it a quick whisk before drizzling over your salad.

→ What's the best way to grill chicken for salads?

Season your chicken breasts evenly with salt and pepper, then grill over medium heat for 5-6 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to retain juices and tenderness.

→ How do I keep the greens crisp?

Pat your mixed greens dry before assembling the salad, and store them in the refrigerator until you're ready to serve. Add the vinaigrette just before eating to prevent wilting.

→ What vegetables can I substitute or add?

Try bell peppers, cherry tomatoes, shredded carrots, or fresh herbs like basil and mint. You can also add toasted nuts or seeds for extra crunch and nutrition.

→ Is this salad suitable for meal prep?

Store the grilled chicken and chopped vegetables separately from the greens in airtight containers for up to 3 days. Keep the vinaigrette separate and assemble fresh just before eating for the best texture.

→ Can I make this vegetarian?

Absolutely! Substitute the grilled chicken with grilled tofu, chickpeas, or white beans for a plant-based protein option that works equally well with the lemon vinaigrette.