Spring Detox Chicken Salad

There is something about the first warm day of spring that makes me crave crunch and brightness. Last year I threw this together after a long winter of heavy comfort food and my husband actually asked for seconds. The radish bite against the creamy avocado just wakes up your whole mouth. Now it is our go to when we want to feel light but satisfied.

I made this for my book club last April and three people asked for the recipe before we even got to dessert. There is something so satisfying about watching people pause and take that first bright bite. The combination of warm chicken and cool crisp greens just feels like spring on a plate.

Ingredients

• Mixed salad greens: I love a mix of arugula spinach and romaine for different textures and peppery notes
• Cucumber: Thinly sliced for maximum crunch and refreshing hydration
• Fresh radishes: These add beautiful color and a spicy bite that cuts through the rich chicken
• Grilled chicken breasts: Keep them seasoned simply so they do not compete with the vibrant vegetables
• Avocado: Totally optional but I love how the creaminess balances the sharp vinaigrette
• Extra virgin olive oil: Use a good quality one since it is the base of your dressing
• Fresh lemon juice: Bottled stuff just does not give you that same bright zing
• Dijon mustard: This helps the vinaigrette emulsify and adds a subtle depth
• Honey or maple syrup: Just a touch balances the acidity and brings everything together
• Fresh garlic: One small clove is plenty you want it to support not overwhelm

Instructions

Prepare wholesome dog meals by mixing with warm water for easy serving and homemade-style feeding.

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Make the vinaigrette first:

Whisk the olive oil lemon juice Dijon mustard honey minced garlic salt and pepper in a small bowl until the mixture thickens and turns cloudy. Let it sit while you prep everything else so the flavors can really meld together.

Grill the chicken:

Season both sides generously with salt and pepper then grill over medium heat for about 5 to 6 minutes per side until beautifully marked and cooked through. Let the chicken rest for 5 minutes before slicing to keep all those juices inside.

Build your salad base:

Toss the mixed greens cucumber radish and avocado together in a large salad bowl. Do not add the chicken yet you want to keep those slices warm and juicy.

Assemble and dress:

Arrange the sliced chicken on top of the vegetables then drizzle with that bright lemon vinaigrette. Toss everything gently at the table so everyone can see the gorgeous colors before they get all mixed up.

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This recipe has become my signal that winter is finally over. I pack it for picnics serve it for light dinners and eat it straight from the bowl when no one is watching. Something about that combination of warm chicken cool vegetables and bright dressing just makes everything feel okay.

Make It Yours

Swap in grilled shrimp or even tofu for a completely different vibe. Sometimes I add fresh dill or basil to the vinaigrette for an herbal twist. The beauty of this salad is how well it plays with whatever fresh vegetables you have on hand.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness beautifully. For something non alcoholic try sparkling water with a twist of lemon and a sprig of mint. I have also served this with a warm baguette to soak up any extra dressing.

Storage Secrets

Store the vinaigrette separately in a sealed jar it keeps for up to a week in the fridge. The undressed salad components will stay fresh for 2 to 3 days if stored properly. Grilled chicken can be made ahead and reheated gently before serving.

• Keep the avocado from turning brown by tossing it with a little extra lemon juice
• Toast some sunflower seeds or sliced almonds for extra crunch if serving next day
• Bring refrigerated components to room temperature for 15 minutes before assembling

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Here is to brighter days lighter meals and finding joy in a really good salad.

Recipe FAQs

→ Can I prepare this salad in advance?

You can prep the vinaigrette and cut vegetables several hours ahead. Store the greens and vinaigrette separately. Grill the chicken and assemble just before serving to maintain crispness.

→ What are good chicken alternatives?

Grilled tofu is an excellent vegetarian substitute. You can also use grilled salmon, shrimp, or turkey breast for protein variation.

→ How do I make the vinaigrette creamier?

Add a tablespoon of Greek yogurt or a touch of tahini to the vinaigrette. This creates a creamier consistency while maintaining the bright lemon flavor.

→ Can I use bottled lemon juice?

Fresh-squeezed lemon juice delivers better flavor, but bottled juice works in a pinch. Use slightly less as it's more concentrated.

→ What wine pairs best with this salad?

A chilled Sauvignon Blanc complements the fresh, light flavors beautifully. Alternatively, try a crisp Pinot Grigio or Albariño.

→ How long can leftovers last?

Store grilled chicken separately from the salad greens for up to three days. Assemble fresh when ready to eat to prevent wilting.