Simple Spring Chicken Salad

Name: Simple Spring Chicken Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 4 cups mixed salad greens (e.g., spinach, arugula, romaine); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, sliced; 1/4 cup red onion, thinly sliced; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; Salt and pepper to taste

Highlighted under: Mindful Meal Ideas

I love making this Simple Spring Chicken Salad during those warm sunny days when fresh ingredients are abundant. The combination of tender chicken, crisp greens, and bright pop of seasonal veggies creates a dish that's not only refreshing but also incredibly satisfying. It’s a go-to for lunch or dinner, especially when I want something light yet fulfilling. The dressing adds a zing that complements the flavors perfectly, making it a delightful meal that truly celebrates spring!

Created by

Nora Ellis

Last updated on 2026-01-24T09:28:09.584Z

When I was experimenting with spring recipes, I discovered just how delightful a bright and fresh chicken salad could be. I started with roasted chicken, which I find adds a deep flavor, and then tossed it with a waterfall of greens and vibrant vegetables. The secret to this salad is mixing in a homemade vinaigrette that ties everything together.

I also discovered that letting the salad chill for a bit allows the flavors to meld beautifully, creating a more cohesive taste. It’s the perfect dish to enjoy outside on a sunny afternoon, and it makes great leftovers for the next day!

Why You'll Love This Recipe
Bright and vibrant flavors that celebrate spring
Easy to prepare in under 45 minutes
Versatile and can be customized with your favorite vegetables

The Importance of Fresh Ingredients

Using fresh, seasonal ingredients is key to elevating the flavors of this Simple Spring Chicken Salad. When vegetables like cucumbers, bell peppers, and cherry tomatoes are in season, they provide an unmatched sweetness and crispness that frozen or out-of-season produce simply can’t replicate. Look for vibrant colors and firm textures, which indicate high freshness. If your local market has herbs like basil or cilantro available, consider adding those for an aromatic twist.

The mixed greens in this salad not only add a variety of textures but also a nutritional punch. Spinach is packed with vitamins A and C, while arugula brings a peppery bite that balances the sweetness of the other ingredients. You can experiment with different greens, such as kale or mesclun, but be mindful of their flavor profiles to ensure a harmonious blend. If using sturdier greens like kale, massaging them with a bit of the vinaigrette can make them more palatable.

Making the Vinaigrette Shine

The vinaigrette is essential for tying the salad together, bringing out the natural flavors of the ingredients. When whisking the dressing, speed is important; whisk vigorously to create an emulsion that gives a glossy appearance. If the dressing seems too thick, you can thin it with a splash of water or extra vinegar. Taste as you go and adjust with more honey for sweetness or Dijon for a tangier kick. Don't hesitate to infuse the olive oil with garlic or fresh herbs for an additional flavor boost.

This vinaigrette can also be made ahead of time and stored in the refrigerator for up to a week. Just be sure to give it a good shake before using, as the ingredients will separate. If you have leftovers of the vinaigrette, it works well drizzled over grilled vegetables or as a marinade for other proteins, which makes it a versatile addition to your culinary repertoire.

Serving and Storing Tips

For optimal enjoyment, serve the salad immediately after dressing it so that the greens remain crisp. However, if you prefer a more blended flavor, letting it sit for about 30 minutes in the refrigerator can enhance the taste. Just note that the greens may soften slightly, so if you choose to chill it, consider dressing only part of the salad in advance and adding the rest just before serving.

If you have leftovers, store any undressed salad in an airtight container in the fridge to prevent it from becoming soggy. It’s best consumed within 2 days. If the salad is already dressed, enjoy it the next day, but expect the greens to wilt. To refresh leftovers, you might add a handful of fresh greens or a splash of vinaigrette to rejuvenate the flavor and texture.

Ingredients

Salad Base

2 cups cooked chicken, shredded
4 cups mixed salad greens (e.g., spinach, arugula, romaine)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, sliced
1/4 cup red onion, thinly sliced

Vinaigrette

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

Instructions

Prepare the Chicken

If using leftover chicken, shred it into bite-sized pieces. If cooking from raw, season chicken breast with salt and pepper and bake at 375°F (190°C) for about 25 minutes, or until fully cooked. Let it cool before shredding.

Make the Vinaigrette

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, and shredded chicken.

Dress the Salad

Drizzle the vinaigrette over the salad and toss everything together until well coated.

Serve

Divide the salad into bowls and enjoy immediately, or let it chill in the refrigerator for an hour to enhance the flavors.

Pro Tips

Feel free to add your favorite seasonal ingredients or swap out the chicken for canned tuna for a quick alternative.

Ingredient Substitutions

This Simple Spring Chicken Salad is highly adaptable. If you're looking for a lighter alternative to chicken, feel free to substitute with shredded rotisserie turkey or even chickpeas for a vegetarian option. Both variations maintain the salad’s textural integrity while accommodating various dietary needs. You can also switch the mixed greens for your favorites; try baby kale for a nutrient-dense option or lettuce blends for a milder flavor.

The vinaigrette can be customized in countless ways: using apple cider vinegar instead of balsamic adds a delightful tang, while a splash of orange juice can introduce a refreshing citrus note. For those sensitive to mustard, tahini can work as a creamy substitute, changing the flavor profile but still delivering a rich texture.

Scaling the Recipe

If you want to feed a crowd, scaling this salad is straightforward. Simply multiply the ingredients based on the number of servings you need. For a large gathering, consider preparing extra chicken and using it in wraps or as a topping on grilled bread. Just be cautious with the vinaigrette; you might want to dress the salad in batches to ensure everything remains fresh and crisp.

For meal prep, I recommend creating individual containers for the salad base and the dressing. Store them separately, dressing the salad just before eating to maintain the texture of the greens. This approach can keep a week’s worth of lunches exciting without the risk of sogginess.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the salad components in advance and mix them with the dressing just before serving.

→ What other ingredients can I add?

You can add nuts, seeds, avocados, or cheese for added flavor and texture.

→ How long does the vinaigrette last in the fridge?

The vinaigrette can be stored in an airtight container in the fridge for up to a week.

→ Can I use leftovers from a roasted chicken?

Absolutely! Leftover roasted chicken adds excellent flavor and makes this recipe quick and easy.