Light and nourishing salad with grilled chicken, crisp vegetables, and zesty lemon vinaigrette ready in 30 minutes.
# What You'll Need:
→ Salad Base
01 - 4 cups mixed salad greens (arugula, spinach, romaine blend)
02 - 1 large cucumber, thinly sliced
03 - 6 radishes, thinly sliced
04 - 1 small avocado, sliced
→ Protein
05 - 2 grilled chicken breasts (approximately 10 ounces total), 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 pure maple syrup
10 - 1 small garlic clove, minced
11 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Whisk together olive oil, lemon juice, Dijon mustard, honey, 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. Let rest for 5 minutes before slicing thinly against the grain.
03 - Place mixed greens, cucumber, radishes, and avocado in a large bowl. Arrange sliced grilled chicken on top of vegetables.
04 - Drizzle lemon vinaigrette over salad and toss gently to coat evenly. Serve immediately with additional lemon wedges if desired.
