Pin It Last April, after a winter of too much comfort food, I found myself craving something that tasted like sunshine. I threw together whatever crisp vegetables I had in the fridge with some leftover grilled chicken and a bright lemon dressing. The first bite made me feel instantly lighter, like I could finally breathe again after months of heavy stews and roasts. Now it has become my go to lunch whenever I need to feel refreshed.
I made this for my sister last week when she was complaining about feeling sluggish after all the holiday indulgence. She took one bite and literally said she could feel the nutrients hitting her system. We ate it on the back porch and watched the first really warm spring breeze blow through the garden, talking about how food this simple somehow tastes the most luxurious.
Ingredients
- 4 cups mixed salad greens: A mix of arugula, spinach and romaine gives you the perfect balance of peppery, mild, and crisp
- 1 large cucumber: Thinly sliced on a mandoline or with a steady hand for that satisfying crunch
- 6 radishes: These add a beautiful pink color and a spicy bite that cuts through the rich chicken
- 2 grilled chicken breasts: About 300 g total, seasoned simply and sliced against the grain
- 1 small avocado: Optional but adds creaminess that makes the salad feel more substantial
- 3 tablespoons extra-virgin olive oil: The base of our vinaigrette, so use the good stuff
- 2 tablespoons freshly squeezed lemon juice: Bottled lemon juice just does not compare to fresh squeezed
- 1 teaspoon Dijon mustard: This is what helps the vinaigrette emulsify and stay creamy
- 1 teaspoon honey or maple syrup: Just enough to balance the acidity without making it sweet
- 1 small garlic clove: Minced finely so you do not bite into a raw chunk
- Salt and pepper: Season generously at every step
Instructions
- Whisk together the vinaigrette:
- In a small bowl, combine olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt and pepper. Whisk vigorously until the mixture becomes thick and creamy looking rather than separated.
- Grill the chicken:
- Season the chicken breasts generously with salt and pepper. Grill over medium heat for about 5 to 6 minutes per side until cooked through with nice grill marks. Let rest for 5 minutes before slicing thinly.
- Build your salad base:
- In a large bowl, toss together the mixed greens, sliced cucumber, radishes and avocado if using. Do not add the dressing yet.
- Arrange the chicken:
- Place the sliced grilled chicken on top of the vegetables. Letting the warm chicken sit on the greens for just a minute wilts them slightly in the most delicious way.
- Dress and serve:
- Drizzle the lemon vinaigrette over everything and toss gently with your hands. The salad should be lightly coated, not drowning.
Pin It This salad has become such a staple in my kitchen that I keep the ingredients stocked year round now. Something about the combination of cool crisp vegetables and warm seasoned chicken feels like a hug and a high five at the same time.
Make It Your Own
I have learned that this formula works with almost any vegetables you have on hand. Sometimes I use thinly sliced bell peppers or shredded carrots for extra color and sweetness. The key is keeping everything raw and crisp so the textures play nice together.
Perfect Pairings
A chilled white wine like Sauvignon Blanc makes this feel like a proper lunch occasion. For something non alcoholic, try sparkling water with a squeeze of extra lemon and a sprig of fresh mint.
Meal Prep Magic
This salad stores beautifully if you keep the components separate. I pack the greens and veggies in one container, the sliced chicken in another, and the vinaigrette in a small jar. Then at lunchtime, I just combine everything and it tastes freshly made.
- Store the undressed salad components in airtight containers for up to 3 days
- The chicken actually tastes better the next day as the flavors develop
- Never dress a salad you are planning to pack ahead
Pin It There is something deeply satisfying about eating a meal that nourishes you and tastes incredible at the same time. This salad is proof that healthy food does not have to be boring or complicated.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
You can prep the components separately in advance. Cook and slice the chicken, wash and dry the greens, and slice the vegetables. Store each in airtight containers. Prepare the vinaigrette and keep it sealed. Assemble and dress just before serving to maintain crispness and prevent sogginess.
- → What are good substitutes for grilled chicken?
Grilled tofu, turkey breast, or salmon work wonderfully. For vegetarian options, try chickpeas, white beans, or roasted tempeh. Each adds different protein and flavor profiles while maintaining the salad's nutritional balance.
- → How do I know when the chicken is fully cooked?
Grill chicken for 5-6 minutes per side until the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear when pierced, and there should be no pink inside. Let it rest 5 minutes before slicing for optimal tenderness.
- → Can I make the vinaigrette without mustard?
Yes, you can omit the Dijon mustard if you have an allergy or preference. The dressing will still emulsify with just olive oil, lemon juice, honey, and garlic. Alternatively, use whole grain mustard or a touch of tahini for similar binding effects.
- → What vegetables can I add or substitute?
Bell peppers, cherry tomatoes, shredded carrots, or thinly sliced beets work beautifully. For spring, consider tender peas, asparagus tips, or artichoke hearts. Choose vegetables with complementary flavors and textures to enhance the fresh, light profile.
- → Is this salad suitable for meal prep?
Partially. Store cooked chicken, washed greens, and cut vegetables separately in sealed containers for up to 3 days. Keep the vinaigrette in a separate jar. Assemble individual portions just before eating to maintain crispness and prevent the greens from wilting.