Spring Detox Chicken Salad

Last April I found myself at my sister's house after a long winter of comfort food, feeling sluggish and desperate for something fresh. She threw together this vibrant salad with vegetables from her first farmers market run of the season, and I swear I could taste the sunlight in every bite. The crisp radishes and bright lemon woke up my palate in a way I did not know I needed. Now it is my go to whenever I want to feel like I am hitting the reset button on my eating habits.

I made this for my book club last spring when we were all feeling the winter weight creep in. Everyone kept asking what made the dressing so bright and I had to confess it was just really good lemon juice and a touch of honey. Two friends called me the next day saying they had made it for their families and their actually vegetable averse kids had gone back for seconds. Something about the tender chicken and zesty vinaigrette makes even skeptics forget they are eating something so healthy.

Ingredients

• 4 cups mixed salad greens: I love using arugula for its peppery bite but spinach and romaine add nice body and crunch
• 1 large cucumber thinly sliced: English cucumbers work beautifully here since they have fewer seeds and thinner skin
• 6 radishes thinly sliced: These add a gorgeous pink color and a spicy kick that cuts through the rich chicken
• 2 grilled chicken breasts about 300g total sliced: Pound them slightly before cooking so they cook evenly and stay juicy
• 1 small avocado sliced optional: I add this when I want extra creaminess but the salad is perfect without it
• 3 tablespoons extra virgin olive oil: Use your best quality oil here since the flavor really shines through
• 2 tablespoons freshly squeezed lemon juice: Bottled juice will not give you that bright fresh punch you want
• 1 teaspoon Dijon mustard: This acts as the emulsifier that keeps your dressing perfectly blended
• 1 teaspoon honey or maple syrup: Just enough to balance the acid without making the dressing sweet
• 1 small garlic clove minced: Finely mince this so nobody gets an overwhelming raw garlic bite
• Salt and freshly ground black pepper to taste: Be generous with the pepper especially if you love that spicy note

Instructions

Whisk together the vinaigrette:

In a small bowl combine the olive oil lemon juice Dijon mustard honey garlic salt and pepper. Whisk vigorously until the mixture thickens and turns cloudy which means it has emulsified properly.

Grill the chicken to perfection:

Season both sides of the chicken generously with salt and pepper then grill over medium heat for about 6 minutes per side. Let the chicken rest for at least 5 minutes before slicing so the juices redistribute and do not run out onto your cutting board.

Build your salad base:

In a large serving bowl toss together the mixed greens sliced cucumber and radishes. Leave the avocado and chicken for the topping so they do not get smashed during mixing.

Arrange and dress:

Arrange the sliced grilled chicken and avocado over the greens then drizzle about half the vinaigrette over the top. Use tongs to gently toss everything together adding more dressing as needed.

Serve while crisp:

Plate the salad immediately while the vegetables are still cold and crunchy with extra vinaigrette on the side for anyone who wants more.

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This salad has become my official first day of spring tradition regardless of what the calendar says. There is something about placing that colorful bowl on the table that makes everything feel possible again. My husband even requested it for his birthday dinner which says a lot considering his usual request is pizza.

Make Ahead Magic

The vinaigrette keeps beautifully in the fridge for up to a week and actually tastes better after the flavors meld. I often triple the recipe and keep a jar in the door for instant salads all week long.

Protein Swaps

Grilled shrimp works amazing here when you want something lighter and cook in just 2 minutes per side. Leftover rotisserie chicken is perfect for those nights when turning on the grill feels like too much effort.

Serving Suggestions

This salad is substantial enough to stand alone but pairs wonderfully with crusty bread for dunking in that extra dressing. A crisp white wine like Sauvignon Blanc echoes the bright lemon notes beautifully.

• Add toasted sunflower seeds right before serving for extra crunch and healthy fats
• Try swapping in thinly sliced apple for radishes in fall when you want seasonal sweetness
• The salad holds up for about 4 hours dressed making it perfect for potlucks

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Every bite of this salad reminds me that healthy food does not have to feel like a punishment. Here is to eating well and feeling light.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the vinaigrette and grill the chicken up to 2 days ahead. Store separately in the refrigerator and assemble with fresh greens when ready to serve.

→ What greens work best?

Mixed baby greens, arugula, spinach, or romaine all work beautifully. Choose what you enjoy most or what's in season for the freshest flavor.

→ How do I store leftovers?

Keep components separate in airtight containers. The dressed salad is best enjoyed immediately, but undressed leftovers stay fresh for 1-2 days.

→ Can I use rotisserie chicken?

Absolutely. Shredded rotisserie chicken works perfectly and cuts prep time down to about 10 minutes. Just skip the grilling step.

→ What can I substitute for honey?

Maple syrup or agave nectar work well. For a completely sugar-free version, omit the sweetener entirely or use a pinch of stevia.

→ Is this suitable for meal prep?

Yes. Portion the dressing into small containers and keep it separate from the salad. This prevents wilting and keeps everything crisp for 3-4 days.