Spring Detox Chicken Salad

The first warm day of spring hit Chicago last week, and I suddenly couldn't bear another heavy stew or roasted root vegetable. I found myself at the farmers market before breakfast, drawn to these impossibly bright radishes and greens that still had morning dew on them, like I needed to eat something that tasted like sunlight and new beginnings.

I made this for my sister who was visiting last weekend, still wearing her winter coat even though it was sixty degrees out. She took one bite of that crisp cucumber and radish combination with the tender chicken, looked at me with wide eyes, and asked if I'd suddenly become a chef overnight.

Ingredients

• 4 cups mixed salad greens: The combination of peppery arugula, mild spinach, and crunchy romaine creates layers of flavor and texture that make every bite interesting
• 1 large cucumber: Thinly sliced, these add an incredible refreshing crunch that balances beautifully with the rich chicken
• 6 radishes: Their slight peppery bite wakes up the whole salad and feels undeniably spring-like
• 2 grilled chicken breasts: I've found that grilling adds a smoky depth you just can't get from pan-cooking, and letting them rest keeps them juicy
• 1 small avocado: Optional but I almost always add it because that creamy element ties all the crisp vegetables together
• 3 tablespoons extra-virgin olive oil: Use the good stuff here since it's the base of your dressing and you'll really taste it
• 2 tablespoons freshly squeezed lemon juice: Bottled lemon juice never gives you that bright, fresh zing that makes this salad sing
• 1 teaspoon Dijon mustard: This is the secret that makes your vinaigrette actually emulsify instead of separating
• 1 teaspoon honey or maple syrup: Just enough to balance the acid and bring everything together
• 1 small garlic clove: Mince it finely so you don't bite into a raw chunk, but it adds that subtle savory backbone

Instructions

Whisk together your vinaigrette:

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

Grill the chicken to perfection:

Season both sides generously with salt and pepper, then grill over medium heat for about 5-6 minutes per side until the juices run clear.

Let the chicken rest before slicing:

This is the step most people skip, but giving the chicken five minutes to relax redistributes the juices and keeps each slice incredibly moist.

Build your salad base:

In a large bowl, toss together the mixed greens, cucumber slices, radish rounds, and avocado if you're using it.

Assemble and dress:

Arrange the sliced chicken on top, drizzle with that vinaigrette you made earlier, and toss everything gently until every leaf is lightly coated.

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This has become my go-to lunch when I need to feel like I'm taking care of myself but don't want to spend hours in the kitchen. There's something about all those fresh vegetables and that bright lemon flavor that makes me feel lighter, like I'm finally ready for spring after a long winter.

Making It Your Own

I've started adding toasted sunflower seeds sometimes for extra crunch, and once I threw in some fresh dill when that was all I had in the refrigerator. The beauty of this recipe is how forgiving it is, like it wants you to use whatever looks good at the market.

Meal Prep Magic

Sunday afternoons I'll grill three chicken breasts instead of two, slice the extra, and keep everything in separate containers. The vinaigrette stays emulsified for days in a jar, and come Tuesday I'm eating something that feels fresh instead of sad takeout.

Perfect Pairings

A crisp white wine like Sauvignon Blanc makes this feel like a proper spring dinner, especially on the patio. I've also served it alongside roasted asparagus when I want something more substantial.

• Try adding crumbled feta if you want a salty tang
• Fresh herbs like basil or mint take it in a completely different direction
• A slice of good crusty bread never hurt anyone

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Hope this brightens up your spring table as much as it has mine. Here's to lighter days and meals that make you feel alive.

Recipe FAQs

→ How long does this keep in the refrigerator?

Store assembled components separately for up to 2 days. Keep the vinaigrette in a sealed container and toss just before serving to maintain crispness.

→ Can I make this vegetarian?

Substitute grilled tofu or tempeh for the chicken. Marinate the tofu in the lemon vinaigrette for 15 minutes before grilling for extra flavor.

→ What other vegetables work well in this salad?

Try adding thinly sliced bell peppers, shredded carrots, snap peas, or fresh herbs like mint, basil, or dill for additional spring flavors.

→ Can I use bottled dressing instead?

While homemade vinaigrette tastes freshest, a store-bought lemon or light vinaigrette works in a pinch. Look for options without added sugar.

→ How do I know when the chicken is done?

Grill until the internal temperature reaches 165°F (74°C). The chicken should feel firm and spring back when touched, with no pink in the center.

→ What protein alternatives can I use?

Grilled shrimp, sliced steak, or poached salmon all pair beautifully with these spring vegetables. Adjust cooking times accordingly.