Pin It There is something about the first warm day of spring that makes me crave crisp, bright food. Last year I threw this salad together on my back porch, eating straight from the bowl while the breeze finally started feeling soft again. The radishes had just come from my garden plot, still carrying that peppery bite that only fresh pulled vegetables seem to have.
I started making this for quick weekday lunches when I realized I needed something that did not leave me feeling sluggish at my desk. My friend Sarah tried it during a visit and now she texts me every spring asking for the exact proportions, claiming nothing else tastes quite as fresh.
Ingredients
- 4 cups mixed salad greens: The combination of arugula, spinach and romaine gives you different textures and peppery notes that keep every bite interesting
- 1 large cucumber: Thinly sliced adds that satisfying crunch and cool hydration that makes spring food feel so light
- 6 radishes: These bring the sharp, peppery bite that cuts through the rich chicken and creamy dressing
- 2 grilled chicken breasts: About 300g total gives you substantial protein without weighing down the fresh vegetables
- 1 small avocado: Optional but recommended if you want that creamy element to balance the sharp vinaigrette
- 3 tablespoons extra-virgin olive oil: Use the good stuff here since it is the backbone of your dressing
- 2 tablespoons freshly squeezed lemon juice: Bottled juice simply cannot replicate the bright, zesty punch of fresh lemon
- 1 teaspoon Dijon mustard: This is what helps the vinaigrette emulsify properly and stay together
- 1 teaspoon honey or maple syrup: Just enough to mellow the acid and bring all the flavors into harmony
- 1 small garlic clove: Minced finely so it distributes evenly without leaving raw bites
- Salt and freshly ground black pepper: Essential for waking up all the other ingredients
Instructions
- Whisk up your vinaigrette:
- In a small bowl, combine the olive oil, lemon juice, Dijon, honey, garlic, salt and pepper. Whisk vigorously until the mixture thickens slightly and turns cloudy, which means it has emulsified properly.
- Grill the chicken to perfection:
- Season your chicken breasts generously with salt and pepper. Grill over medium heat for about 5 to 6 minutes per side until the juices run clear. Let the chicken rest for 5 minutes before slicing to keep all those juices inside.
- Build your salad base:
- In a large salad bowl, toss together the mixed greens, sliced cucumber, radish rounds and avocado if you are using it.
- Top and dress to finish:
- Arrange your sliced grilled chicken over the vegetables. Drizzle the vinaigrette over everything and toss gently until each leaf is lightly coated.
Pin It This became my go to meal after yoga class, hitting that perfect note of feeling nourished but not stuffed. My husband started requesting it even in winter, though I insist it tastes best eaten outside when the air is still cool but the sun is warm.
Make It Your Own
Sometimes I swap grilled tofu for the chicken when I want a completely light lunch. The marinated tofu absorbs the lemon vinaigrette beautifully and still feels satisfying.
Timing Is Everything
Learn from my mistake of slicing the avocado too far ahead. It starts to oxidize and turn brown before you even sit down to eat. Slice everything right before you plan to serve.
Serving Suggestions
A chilled glass of Sauvignon Blanc makes this feel like a proper weekend lunch. I also love adding toasted sunflower seeds or sliced almonds for extra crunch if the mood strikes.
- Keep the vinaigrette separate if you are meal prepping this for later in the week
- Try adding fresh dill or basil if you have some wilting in your herb garden
- The salad stays fresh for about a day once dressed but the greens start to lose their crispness
Pin It Spring in a bowl, simple as that.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can prep the components separately. Keep the greens, vegetables, and chicken refrigerated in separate containers. Store the vinaigrette in an airtight jar. Assemble and dress just before serving to maintain crispness and prevent wilting.
- → What's the best way to grill the chicken?
Season chicken breasts with salt and pepper, then grill over medium heat for 5-6 minutes per side until cooked through. Let rest for 5 minutes before slicing to retain juices and ensure tender, moist meat.
- → How can I make this vegetarian?
Simply substitute grilled tofu for the chicken. Press the tofu first to remove excess moisture, season well, and grill until golden. You can also add white beans, chickpeas, or lentils for added protein.
- → What variations can I try?
Add toasted seeds like sunflower or pumpkin seeds for crunch, incorporate sliced almonds or walnuts, toss in fresh herbs like mint or dill, or add crumbled feta cheese for tanginess. Experiment with different greens like kale or butter lettuce.
- → Is this suitable for different diets?
Yes, it's naturally gluten-free and low-carb. For vegan preparation, use tofu instead of chicken and maple syrup instead of honey. It's also paleo-friendly when made without the mustard or with whole grain mustard.
- → Can I make the vinaigrette in advance?
Absolutely. The vinaigrette keeps well in an airtight jar in the refrigerator for up to one week. Give it a good shake before using as the oil and lemon juice may separate over time.