Save My kitchen smelled like citrus and charred chicken skin the afternoon I threw this salad together without a plan. I had come home from the farmer's market with a wild bundle of greens, radishes still muddy at the stems, and a single perfect cucumber that felt cool in my palm. The chicken was leftover from dinner, and instead of reheating it into something boring, I sliced it thin and built a bowl that tasted like the first warm day of the year. It became my reset meal, the thing I make when I need to feel light and awake again.
I made this for a friend who was recovering from a long week of travel and takeout. She sat at my counter while I whisked the dressing, and when she took her first bite, she closed her eyes and said it tasted like starting over. We ate straight from the big wooden bowl, forks clinking, talking about nothing important. That salad became her request every time she visited, and I never got tired of making it.
Ingredients
- Mixed salad greens: Use a blend with arugula for pepper, spinach for sweetness, and romaine for crunch, the variety keeps every forkful interesting.
- Cucumber: Slice it thin so it nearly melts into the greens, and if the skin is waxy, peel it halfway in strips for texture.
- Radishes: Their sharp bite balances the richness of chicken and avocado, and they add a satisfying snap.
- Grilled chicken breasts: Let them rest after grilling or they will lose all their juice when you slice, and cold leftover chicken works beautifully here.
- Avocado: Optional but recommended, it adds creaminess without heaviness and turns the salad into something more filling.
- Extra virgin olive oil: Use the good stuff, you will taste it, and it should be fruity and smooth, not bitter.
- Freshly squeezed lemon juice: Bottled juice tastes flat, fresh lemon has brightness that makes the whole dish sing.
- Dijon mustard: This is what holds the vinaigrette together and gives it a quiet tang.
- Honey or maple syrup: Just enough sweetness to round out the acid, do not skip it even if it seems small.
- Garlic clove: Mince it fine so it disappears into the dressing and does not overpower the delicate greens.
- Salt and black pepper: Season generously, this salad needs it to bring all the flavors forward.
Instructions
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon, honey, minced garlic, salt, and pepper until it thickens slightly and no longer separates. Taste it and adjust, it should be tart but balanced.
- Grill the chicken:
- Season the chicken breasts with salt and pepper, then grill them over medium heat for 5 to 6 minutes per side until the internal temperature hits 165 degrees. Let them rest for 5 minutes before slicing so the juices stay inside.
- Assemble the salad base:
- In a large bowl, toss together the mixed greens, cucumber slices, radish slices, and avocado if using. Spread it out so every ingredient gets a chance to shine.
- Add the chicken:
- Lay the sliced grilled chicken on top of the greens. You can arrange it neatly or scatter it, depending on your mood.
- Dress and serve:
- Drizzle the lemon vinaigrette over everything and toss gently with your hands or tongs until every leaf is lightly coated. Serve immediately while the chicken is still warm and the greens are crisp.
Save One Sunday I packed this salad into jars and brought it to a picnic in the park. I kept the dressing in a separate container and poured it over each jar when we were ready to eat. We sat on a blanket under a tree, and everyone said it tasted better outside, like the fresh air was part of the recipe.
How to Choose Your Greens
Not all greens behave the same way in a salad. Arugula adds a peppery kick that pairs beautifully with lemon, while spinach stays tender and mild. Romaine gives you crunch and structure, and butter lettuce brings softness. I like to use at least three types so every bite has a different texture and flavor.
What to Do with Leftover Vinaigrette
I always make extra dressing and keep it in a jar in the fridge. It lasts about a week and works on roasted vegetables, grain bowls, or drizzled over avocado toast. Shake it hard before using because the oil and lemon will separate, and let it come to room temperature so the olive oil loosens up.
Making It Your Own
This salad is forgiving and flexible, which is why it never gets old. You can swap the chicken for grilled shrimp, salmon, or even chickpeas if you want to keep it plant based. Add toasted sunflower seeds or sliced almonds for crunch, or toss in fresh herbs like dill or basil if you have them.
- Try adding thinly sliced fennel for a hint of licorice sweetness.
- A handful of fresh mint or cilantro makes it feel even brighter and more spring like.
- If you want more substance, toss in cooked quinoa or farro to turn it into a grain bowl.
Save This salad has become my answer to spring, the dish I make when I want to feel nourished without feeling full. It is simple, bright, and never the same twice.
Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can prepare components separately: grill and slice chicken in advance, chop vegetables and store in containers, and keep the vinaigrette in a jar. Assemble just before serving to maintain crispness.
- → What are good protein alternatives to chicken?
Grilled tofu, salmon, shrimp, or turkey breast work wonderfully. Adjust cooking times based on your protein choice. For vegetarian options, add chickpeas or white beans for protein.
- → How should I store leftovers?
Store dressed salad in an airtight container for up to 24 hours. For longer storage, keep components separate and dress just before eating to prevent wilting.
- → Can I make the vinaigrette dairy-free?
This vinaigrette is naturally dairy-free. Simply ensure your Dijon mustard is dairy-free, or use another prepared mustard alternative if needed.
- → What wine pairs best with this salad?
A chilled Sauvignon Blanc complements the fresh, acidic flavors perfectly. Pinot Grigio or a light rosé also work well with the lemon vinaigrette and grilled chicken.