Light, nourishing salad with grilled chicken, mixed greens, cucumber, radish, and zesty lemon vinaigrette.
# What You'll Need:
→ Salad Components
01 - 4 cups mixed salad greens (arugula, spinach, romaine)
02 - 1 large cucumber, thinly sliced
03 - 6 radishes, thinly sliced
04 - 2 grilled chicken breasts (approximately 10.5 ounces total), sliced
05 - 1 small avocado, sliced
→ Lemon Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1 small garlic clove, minced
11 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper in a small bowl until fully emulsified. Set aside at room temperature.
02 - Season chicken breasts generously with salt and pepper. Grill over medium-high heat for 5 to 6 minutes per side until internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before slicing into thin strips.
03 - Combine mixed salad greens, sliced cucumber, radishes, and avocado in a large salad bowl. Arrange ingredients evenly for optimal presentation.
04 - Place sliced grilled chicken strips on top of the vegetable mixture. Serve chicken warm or at room temperature.
05 - Drizzle the lemon vinaigrette over the salad. Toss gently to coat all ingredients evenly without crushing the greens. Serve immediately with additional lemon wedges if desired.
