Spring Detox Chicken Salad

Last April, after a winter of heavy comfort food, I found myself staring at a farmers market stall overflowing with peppery radishes and tender greens. The vendor caught my hesitation and suggested I try something bright and cleansing, something that would wake up my palate. That afternoon, I threw together this salad with whatever I had on hand, and the first bite felt like opening windows on the first warm day of spring.

My sister was visiting last month when I made this for lunch, and she literally stopped mid conversation after her first bite. She asked me to write down the dressing ratio immediately, saying it was the kind of salad that makes you forget youre eating something healthy. Now she makes it every Sunday for meal prep, and I love that something so simple became her go to.

Ingredients

• Mixed salad greens: A combination of peppery arugula, tender spinach, and crisp romaine gives you layers of texture and flavor that make every bite interesting
• Cucumber: Thinly sliced adds a gorgeous crunch and refreshing water content that balances the rich chicken
• Fresh radishes: These bring a beautiful pink color and sharp bite that cuts through everything else
• Grilled chicken breasts: I season simply and grill until just cooked through, then let them rest so they stay juicy
• Avocado: Totally optional but adds creaminess that makes this feel more substantial
• Extra virgin olive oil: Use the good stuff here, it really shines in a simple dressing
• Fresh lemon juice: Bright and acidic, this is what makes the whole salad sing
• Dijon mustard: Just a teaspoon helps emulsify the dressing and adds depth
• Honey or maple syrup: A tiny bit balances the acidity and rounds everything out
• Garlic: One small clove, minced finely, gives background warmth without overpowering

Instructions

Whisk together the vinaigrette:

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

Grill the chicken:

Season both sides generously with salt and pepper, then grill over medium heat about 5 to 6 minutes per side. Let rest for 5 minutes before slicing into strips.

Build your salad base:

In a large bowl, toss together the mixed greens, sliced cucumber, radishes, and avocado if using. Pile the sliced chicken on top.

Dress and serve:

Drizzle about half the vinaigrette over the salad and toss gently. Add more if needed, and serve with extra lemon wedges on the side.

Save

Last spring I made this for a picnic in the park, and even though we'd planned to share, everyone kept going back for seconds. Something about the combination of warm grilled chicken against cold crisp greens, that bright vinaigrette tying it all together, made it feel like the first real day of spring.

Make It Your Own

Sometimes I'll add toasted sunflower seeds or sliced almonds for extra crunch, or crumble in some goat cheese if I want something more indulgent. The base formula stays the same, but you can really play with what's in season.

Perfect Pairings

A chilled Sauvignon Blanc cuts through the rich avocado and complements the lemon vinaigrette beautifully. On weeknights I love this with a simple quinoa pilaf on the side to make it more filling.

Meal Prep Magic

You can grill the chicken and make the dressing up to three days ahead, just keep them separate and store the chicken in its juices so it stays moist. The vegetables are best prepped the morning of, sliced and stored in a container with a paper towel to absorb excess moisture.

• Wash and dry your greens thoroughly, wet dressing is nobody's friend
• If taking to work, pack the dressing separately and toss right before eating
• Grilled tofu works beautifully as a vegetarian substitute

Save

There's something deeply satisfying about eating food that feels both nourishing and joyful. This salad has become my go to whenever I need to reset.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the dressing and grill the chicken up to 2 days ahead. Store them separately in the refrigerator and assemble when ready to serve. Keep the dressing in a sealed jar and give it a quick shake before using.

→ What other greens work well?

You can use any combination of fresh greens like arugula for peppery notes, baby spinach for mild flavor, romaine for crunch, or mixed spring greens for variety. Kale works too if you massage it with a little olive oil first to soften.

→ How do I store leftovers?

Store components separately in airtight containers. The dressed salad is best enjoyed within a day, but undressed greens and chicken will keep 2-3 days refrigerated. The vinaigrette stays fresh for up to a week when chilled.

→ Can I use rotisserie chicken instead?

Absolutely! Store-bought rotisserie chicken works perfectly as a time-saver. Simply shred or slice the meat and skip the grilling step. You'll only need about 15 minutes total to assemble everything.

→ What protein alternatives work?

Grilled shrimp, pan-seared salmon, or baked tofu all pair beautifully with these fresh flavors. For a vegetarian version, try chickpeas or lentils for protein. The light vinaigrette complements any lean protein choice.

→ How can I add more crunch?

Toasted sunflower seeds, sliced almonds, pumpkin seeds, or crushed walnuts add wonderful texture and healthy fats. You can also sprinkle hemp seeds or chopped raw cashews for extra protein and nutty flavor.