Save Last April, I opened all the kitchen windows and let the breeze carry out the heaviness of winter soups and roasts. I craved something that tasted like sunshine, something that wouldn't weigh me down after lunch. That afternoon, I grilled chicken with nothing but salt and pepper, tossed it with whatever looked brightest at the market, and made a vinaigrette so sharp and clean it woke up my taste buds. This salad became my reset button every spring since.
I made this for a friend who was training for a half marathon and complaining that healthy food was boring. She took one bite, paused, then asked if I could teach her how to make it. We ended up in my kitchen that weekend, and she admitted she'd been surviving on plain grilled chicken and steamed broccoli for weeks. The look on her face when she tasted that vinaigrette reminded me why I love cooking for people.
Ingredients
- Mixed salad greens: I use a mix of arugula for pepper, spinach for earthiness, and romaine for crunch, but any combination works as long as the greens are bone dry after washing or the dressing will slide right off.
- Cucumber: The large English cucumbers are best here because they have fewer seeds and more crunch, and I never peel them because that green skin adds color and a slight bitterness that balances the sweet vinaigrette.
- Radishes: Slice these paper thin so they lose some of their harsh bite and become more about crunch and pretty pink color than aggressive spice.
- Grilled chicken breasts: I always let the chicken rest after grilling or all the juices run out when you slice it, leaving you with dry, sad meat instead of tender, juicy slices.
- Avocado: This is optional, but it adds a creamy richness that turns the salad from light lunch into something that actually keeps you full until dinner.
- Extra virgin olive oil: Use the good stuff here because it's not being cooked, so every flavor comes through, fruity and peppery and bright.
- Freshly squeezed lemon juice: Bottled lemon juice tastes like sadness and regret, so please just squeeze a real lemon and taste the difference.
- Dijon mustard: This is the secret emulsifier that keeps the vinaigrette from separating into a puddle of oil, plus it adds a subtle tang that makes everything taste more complex.
- Honey or maple syrup: Just a teaspoon balances the acid and makes the vinaigrette taste round and complete instead of harsh and one note.
- Garlic clove: One small clove is enough because raw garlic can take over fast, and I mince it as fine as I possibly can so no one bites into a chunk of it.
Instructions
- Make the vinaigrette first:
- Whisk together the olive oil, lemon juice, Dijon, honey, minced garlic, salt, and pepper in a small bowl until it looks creamy and unified, not separated and oily. Let it sit while you prep everything else so the garlic mellows slightly and all the flavors get to know each other.
- Grill the chicken with confidence:
- Season both sides of the chicken breasts generously with salt and pepper, then grill them over medium heat for 5 to 6 minutes per side until they feel firm and spring back when you press them. Let them rest on a cutting board for at least 5 minutes before slicing, and I mean it, don't skip this step or you'll watch all the moisture leak out.
- Prep your vegetables while the chicken rests:
- Slice the cucumber and radishes as thin as you can manage, ideally with a sharp knife or mandoline if you trust yourself not to lose a fingertip. Toss the greens, cucumber, and radish together in a large bowl, adding the avocado slices gently so they don't turn to mush.
- Slice and arrange the chicken:
- Cut the rested chicken into thin slices on a diagonal because it looks fancier and the slices drape over the greens better. Lay the slices right on top of the salad instead of tossing them in, so each serving gets an equal amount of protein.
- Dress and serve immediately:
- Drizzle the vinaigrette over everything and toss gently with your hands or two large spoons, making sure every leaf gets a little love. Serve right away because dressed greens wilt fast, and this salad is all about that crisp, fresh crunch.
Save One Sunday, I packed this salad in containers for my sister who was recovering from a long week of takeout and late nights at work. She texted me two hours later saying she felt human again, and that's when I realized this salad wasn't just about eating healthy, it was about feeling cared for. Sometimes the best thing you can give someone is something bright and nourishing that tastes like you actually tried.
Making It Your Own
I've made this salad at least fifty times, and it's different every time depending on what I find at the store or what I'm craving. Sometimes I add toasted sunflower seeds for crunch, or sliced almonds if I'm feeling fancy. I've swapped the chicken for grilled tofu when my vegetarian friends come over, and it's just as satisfying. Once I added fresh mint and it tasted like spring in a bowl, so don't be afraid to experiment with herbs you love.
Storing and Meal Prep
If you want to prep this ahead, keep everything separate in the fridge. The grilled chicken lasts for three days, the vinaigrette keeps for a week in a sealed jar, and the veggies stay crisp if you store them in airtight containers lined with paper towels. When you're ready to eat, just toss everything together, and you've got a fresh lunch in under two minutes. I do this every Sunday and it saves me from sad desk lunches all week.
Pairing and Serving Suggestions
This salad is light enough to be a starter but hearty enough to be the whole meal, especially if you add the avocado. I love serving it with a chilled Sauvignon Blanc on warm evenings, or alongside a piece of crusty bread if I need a little more substance. It also pairs beautifully with grilled shrimp instead of chicken if you're in a seafood mood.
- Add a handful of cherry tomatoes if they're in season and sweet.
- Sprinkle crumbled feta or goat cheese on top for a creamy, tangy finish.
- Serve extra lemon wedges on the side for anyone who wants more brightness.
Save This salad reminds me that eating well doesn't have to be complicated or boring, it just has to be made with good ingredients and a little bit of care. I hope it becomes your spring reset, too.
Kitchen Guide
- → Can I prepare this salad ahead of time?
Assemble the greens and vegetables a few hours ahead, storing them separately in the refrigerator. Grill the chicken up to 24 hours in advance. Combine and dress just before serving to maintain crispness and prevent the greens from wilting.
- → What's the best way to grill the chicken?
Pat the chicken breasts dry and season generously with salt and pepper. Heat your grill to medium temperature and cook 5-6 minutes per side until golden and cooked through. Let the meat rest for 5 minutes before slicing to keep it tender and juicy.
- → How can I make this salad more substantial?
Add toasted nuts like almonds or walnuts, sunflower seeds, or pumpkin seeds for extra crunch and nutrition. You can also include grains like quinoa or farro to increase protein and fiber content.
- → What are good vegetarian alternatives?
Substitute grilled tofu, tempeh, or chickpeas for the chicken. You can also add hard-boiled eggs, Greek yogurt, or additional avocado for protein and richness without the meat.
- → Can I make the vinaigrette dairy-free?
This vinaigrette is naturally dairy-free. If you're concerned about honey for vegan diets, simply replace it with agave nectar or maple syrup. All other ingredients are plant-based.
- → How long does the vinaigrette keep?
Store the lemon vinaigrette in an airtight jar in the refrigerator for up to 5 days. Shake well before each use as the oil and lemon juice will naturally separate. It's perfect for other salads throughout the week.