Save It The first day of spring hit me differently this year. I threw open the kitchen windows and let that crisp, still-cool air rush in. Something about the light changing made me crave food that actually tasted like waking up. This salad became my go-to, not because I was trying to be virtuous, but because I suddenly couldn't stomach anything heavy anymore.
I made this for my sister last week when she was complaining about feeling sluggish after winter. She took one bite and actually stopped talking for a full minute. That never happens. We sat on the back porch with our bowls and caught up while the sun went down, and I realized how good it feels to feed someone something that makes them feel lighter instead of weighed down.
Ingredients
- Mixed salad greens: I like the combo of peppery arugula, tender spinach, and crunchy romaine because each bite brings something different
- Large cucumber: Thinly sliced gives you these refreshing ribbons that cool down every forkful
- Fresh radishes: Don't skip these, that slight heat wakes up your palate in the most gorgeous way
- Grilled chicken breasts: About 300 grams total gives you substantial protein without making it feel like a heavy meal
- Ripe avocado: Optional but adds this creaminess that ties everything together beautifully
- Extra virgin olive oil: Use the good stuff here since it's the backbone of your vinaigrette
- Fresh lemon juice: Squeeze it right before you make the dressing, bottled juice can't compete with that bright acid
- Dijon mustard: This emulsifies your dressing and adds just enough bite to keep things interesting
- Honey or maple syrup: A tiny amount balances the acid without making it taste sweet
- Fresh garlic: One small clove minced finely gives you background warmth without overwhelming
- Salt and black pepper: Don't be shy here, proper seasoning makes all the difference
Instructions
- Whisk together your vinaigrette:
- In a small bowl, combine olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper. Whisk until it looks smooth and creamy, about 30 seconds. Let it sit while you prep everything else so the flavors can get friendly.
- Get your chicken going:
- Season both sides with salt and pepper, then grill over medium heat for 5 to 6 minutes per side. You're looking for gorgeous grill marks and an internal temperature of 165°F. Let it rest for 5 minutes before slicing, this keeps all the juices where they belong.
- Build your salad base:
- In your largest bowl, toss together the greens, cucumber slices, radishes, and avocado if you're using it. I like to use my hands to gently mix everything, it feels more connected to what you're making.
- Arrange and dress:
- Place your sliced chicken right on top, then drizzle about half the vinaigrette over everything. Toss gently with tongs or salad servers, adding more dressing as needed. You want everything lightly coated, not drowning.
- Serve it up:
- Get this onto plates while the chicken's still warm, that temperature contrast is something special. Extra lemon slices on the side make it feel like restaurant plating with zero effort.
Save It This salad has become my Sunday reset meal. After weekends of takeout and wine, there is something almost medicinal about sitting down to a bowl full of crunch and brightness. My body actually feels different after eating it, like I've given it exactly what it was asking for.
Make It Your Own
The beauty of this recipe is how forgiving it is. I've thrown in whatever vegetables looked sad in my crisper drawer, and it's never let me down. Sometimes that's half a bell pepper, other times it's shredded carrots that needed using.
Timing Is Everything
What I love about grilling the chicken fresh versus using leftover cooked chicken is that you get those warm slices against the cool, crisp vegetables. That temperature play makes it feel like something you'd order at a nice restaurant, even though it took you twenty minutes.
The Little Details That Matter
Sunflower seeds or sliced almonds add this toastiness that makes the salad feel more substantial. Grilled tofu works beautifully if you're going meatless, just season it the same way. And a chilled glass of Sauvignon Blanc alongside is basically spring in a glass.
- Toasted nuts or seeds add crunch and keep you full longer
- The vinaigrette keeps for three days in the fridge, make double and thank yourself later
- Room temperature chicken works too if you're meal prepping ahead
Save It Spring will keep happening whether we're ready or not. Might as well eat like we mean it.
Common Questions About Recipes
- → What marinades or seasonings complement the grilled chicken?
A simple seasoning of salt and pepper is enough to enhance the grilled chicken's natural flavor, but a light lemon juice or herb marinade works well too.
- → Can the lemon vinaigrette be made ahead?
Yes, the lemon vinaigrette can be prepared in advance and stored in the refrigerator for up to 2 days. Whisk before using.
- → What can I add for extra crunch?
Toasted seeds like sunflower or sliced almonds add a satisfying crunch and nutty flavor to this salad.
- → Is there a vegetarian alternative for the protein?
Grilled tofu can replace chicken for a vegetarian-friendly option without compromising texture or taste.
- → How can I adjust the salad for a low-carb diet?
This salad is already low in carbohydrates, focusing on greens and protein, making it suitable for low-carb meal plans.