Save Last spring, after a winter of too much comfort food, I found myself craving something that tasted like sunlight. This salad started as a kitchen experiment with whatever looked fresh in the crisper drawer, and the first bite made me feel lighter immediately.
My sister visited during that first experimental week, and she kept stealing forkfuls straight from the serving bowl. Now she requests it every time the weather starts warming up.
Ingredients
- Mixed salad greens: The combination of peppery arugula, tender spinach, and crisp romaine creates layers of texture
- Cucumber: Thin slices release just enough moisture to keep everything fresh without watering down the flavors
- Fresh radishes: They add a beautiful crunch and a slight bite that cuts through the rich chicken
- Grilled chicken breasts: Grill extra ahead of time for meal prep throughout the week
- Avocado: Optional but creamy perfection against the crisp vegetables
- Extra-virgin olive oil: The base that carries all those bright flavors together
- Fresh lemon juice: Squeeze it right before you dress the salad for the biggest zing
- Dijon mustard: The secret ingredient that helps the vinaigrette cling to every leaf
- Honey or maple syrup: Just enough to balance the acidity without making it sweet
- Fresh garlic: One small clove goes a long way to round out the dressing
Instructions
- Whisk together your vinaigrette:
- The honey helps emulsify everything into a silky dressing that coats evenly
- Get that chicken going on the grill:
- Letting it rest before slicing keeps all those juices inside where they belong
- Pile your greens into the biggest bowl you own:
- This gives you room to toss everything gently without making a mess
- Arrange the chicken on top like a centerpiece:
- It looks beautiful and lets everyone see the gorgeous grill marks
- Drizzle and toss at the very last minute:
- Serving immediately keeps the radishes snappy and the greens from wilting
Save This became my go to lunch after morning workouts because it fills me up without that heavy post meal slump. Something about the combination just feels good.
Making It Ahead
Keep the vinaigrette separate in a small jar and give it a good shake before dressing. The sliced chicken holds up beautifully in the fridge for two to three days.
Perfect Pairings
A crisp white wine cuts through the richness while a slice of crusty gluten free bread makes it feel more substantial for dinner.
Customization Ideas
Sometimes I swap in whatever vegetables look best at the farmers market. The formula stays the same but the personality changes with the seasons.
- Try shaved fennel when you want something with anise notes
- Toasted pumpkin seeds add protein for vegans
- Fresh dill or basil wakes up the whole bowl
Save Here is to brighter days and lighter meals.
Recipe Guide
- → Can I prepare this salad ahead of time?
Yes, you can prep the individual components in advance. Keep the greens and vegetables in separate containers and store the vinaigrette separately. Assemble and dress just before serving to maintain crispness and freshness of the salad.
- → What's the best way to grill chicken breasts evenly?
Pound the chicken breasts to an even thickness of about 3/4 inch before grilling. This ensures they cook uniformly. Grill over medium heat for 5-6 minutes per side, and let them rest for 5 minutes before slicing to retain juices and tenderness.
- → How can I make this salad vegetarian?
Simply substitute the grilled chicken with grilled or baked tofu, seasoned with salt and pepper. You can also add chickpeas, white beans, or lentils for additional protein and heartiness while maintaining the light, fresh character of the dish.
- → Can I use bottled lemon juice instead of fresh?
While fresh lemon juice provides the best flavor and brightness, bottled can work in a pinch. However, adjust the quantity as bottled juice tends to be more concentrated. Start with slightly less and taste as you go to achieve the desired tang.
- → What vegetables can I substitute or add?
Feel free to customize based on seasonal availability and preference. Cherry tomatoes, bell peppers, shredded carrots, snap peas, and fresh herbs like dill or basil work wonderfully. Just maintain a balance of textures with soft and crispy elements.
- → Is this salad suitable for meal prep?
The components keep well separately for 2-3 days when stored in airtight containers. Store grilled chicken, greens, and vinaigrette separately, and assemble just before eating to prevent wilting and maintain optimal texture and flavor.