Save The first warm day of spring hit, and suddenly my heavy winter stews felt completely wrong. I stood in front of the open refrigerator, craving something that would make me feel lighter, more awake. That afternoon, this salad happened almost by accident, a handful of whatever looked crisp and green, some leftover grilled chicken, and a bright lemon dressing that woke up my entire kitchen. Now it is the meal I make when I need to remember what fresh actually tastes like.
Last April, my sister dropped by unexpectedly, exhausted from a long week at work. I threw this together while she sat at my counter, and watching her shoulders actually drop as she ate was better than any compliment. Sometimes food is just food, but sometimes it is a deep breath in edible form.
Ingredients
- 4 cups mixed salad greens: I love the bite that arugula brings, but baby spinach works beautifully too, whatever makes you excited to eat your vegetables
- 1 large cucumber: Thin slices give you that satisfying crunch without overwhelming the delicate greens, and they add so much fresh volume
- 6 radishes: Do not skip these, their peppery spark is what makes the whole salad feel alive and spring like
- 2 grilled chicken breasts: About three hundred grams total, sliced against the grain for maximum tenderness
- 1 small avocado: Completely optional, but that creamy element plays so nicely against the crisp vegetables
- 3 tablespoons extra virgin olive oil: The foundation of your vinaigrette, so use one you actually like the taste of
- 2 tablespoons freshly squeezed lemon juice: Bottled lemon juice cannot compete, squeeze it yourself for that bright, authentic flavor
- 1 teaspoon Dijon mustard: This is what helps the oil and lemon become friends instead of separating in the bowl
- 1 teaspoon honey or maple syrup: Just enough to take the sharp edge off the lemon, no one will detect it as sweet
- 1 small garlic clove: Minced finely, because nobody wants an overwhelming raw garlic chunk in their delicate salad
- Salt and freshly ground black pepper: Your seasoning foundation, taste as you go and trust your palate
Instructions
- Whisk together your vinaigrette first:
- In a small bowl, combine olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper, whisking until the mixture turns cloudy and emulsified, about thirty seconds of enthusiastic whisking.
- Grill your chicken to perfection:
- Season both sides of the chicken breasts with salt and pepper, then grill over medium heat for five to six minutes per side until nicely marked and cooked through, letting it rest for five minutes before slicing.
- Build your salad base:
- In a large bowl, toss together the mixed greens, sliced cucumber, radish rounds, and avocado if you are using it, creating a colorful foundation that already looks beautiful.
- Arrange the chicken on top:
- Lay the sliced grilled chicken over the vegetables like you are plating at a restaurant, because taking the time to make it look appealing actually changes how it tastes.
- Drizzle and serve immediately:
- Pour that bright lemon vinaigrette over everything, toss gently with your hands or tongs until every leaf gets coated, and serve while the vegetables still have their snap.
Save This became my go to lunch after I realized I was skipping meals during busy workdays. Now I actually look forward to midday, something I never thought I would say about salad.
Making It Your Own
Sometimes I swap in sliced strawberries or segments of orange when I want more sweetness, and the contrast with that lemon dressing is unexpected and lovely. Fresh herbs like basil, dill, or mint turn this into something completely different while keeping the same spirit. The beauty of a recipe like this is how it welcomes whatever looks best at the market.
Protein Swaps
Grilled shrimp works beautifully here and cooks even faster than chicken, just two minutes per side. For a vegetarian version, grilled tofu or even a hard boiled egg can provide that satisfying protein element. Last week I used leftover roasted salmon and the combination with the lemon vinaigrette was honestly better than the original chicken.
Make Ahead Strategy
The vinaigrette can be made three days ahead, stored in a sealed jar in the refrigerator. Grill your chicken the night before and slice it just before serving to maintain moisture. Keep all vegetables unwashed and whole in the crisper drawer until you are ready to assemble.
- Wash and dry your greens thoroughly, because water clinging to leaves dilutes the dressing
- Consider serving the dressing on the side if you are packing this for lunch
- Any leftover salad, even slightly wilted, makes a fantastic wrap the next day
Save Spring in a bowl, simple enough for Tuesday lunch but special enough for company. That is the sweet spot I am always hunting for.
Questions & Answers
- → Can I prepare this salad in advance?
Yes, you can prepare the components ahead. Keep the greens, cucumber, and radish in separate containers in the refrigerator. Prepare the vinaigrette separately and store it in a sealed jar. Assemble and dress the salad just before serving to maintain crispness.
- → What are some protein alternatives to chicken?
Grilled tofu, shrimp, salmon, or turkey work wonderfully as substitutes. For a vegetarian option, add chickpeas, white beans, or hard-boiled eggs. Each option maintains the light, fresh character of the dish.
- → How do I make the chicken tender and flavorful?
Season the chicken breasts generously with salt and pepper before grilling. Grill over medium heat for 5-6 minutes per side and let them rest for 5 minutes before slicing. This ensures moisture retention and even cooking throughout.
- → Can I use store-bought vinaigrette instead?
While convenient, homemade vinaigrette takes just minutes and tastes noticeably fresher. However, a quality store-bought lemon vinaigrette can work as a substitute. Check labels for allergens, particularly mustard.
- → What greens work best for this salad?
Arugula, spinach, and romaine are excellent choices. Mix varieties for interesting flavors and textures. Baby spinach offers mild sweetness, arugula provides peppery notes, and romaine adds satisfying crunch.
- → Is this dish suitable for specific diets?
Yes, this salad is naturally gluten-free and low in carbohydrates. It's also dairy-free. For vegans, substitute the honey with maple syrup or agave in the vinaigrette, and omit any animal proteins or use tofu.