Fresh Chicken and Spring Veggie Salad is one of my favorite dishes. It’s perfect for a light, healthy meal. I love how the juicy chicken pairs with the crisp veggies. The fresh flavors and bright colors make it look and taste amazing.
First, I use cooked chicken breast. You can use leftover chicken, or cook it fresh. Then, I chop up some veggies like carrots, cucumbers, bell peppers, and cherry tomatoes. These veggies add a nice crunch and lots of vitamins.
For the greens, I use a mix of lettuce, spinach, and arugula. They add a nice variety of flavors and textures. Sometimes, I also add avocado slices for extra creaminess.
The dressing is simple but tasty. I mix olive oil, lemon juice, a bit of honey, salt, and pepper. It’s light and tangy, perfect for the salad.
Putting it all together is easy. Just toss the chicken, veggies, and greens in a big bowl. Drizzle the dressing on top and mix everything well.
This salad is great for lunch or dinner, especially on a warm day. It’s fresh, healthy, and super easy to make. Plus, it’s a great way to use up any leftover chicken and veggies you have in the fridge. Enjoy!
Table of Contents
Chef’s Notes – Fresh Chicken and Spring Veggie Salad
- Preparation is Key: Have all your ingredients prepped and ready before you start. This includes washing and drying the salad greens, slicing the strawberries, halving the sugar snap peas, and crumbling the goat cheese.
- Blanching Peas: Blanch the green peas by boiling them for 2-3 minutes and then plunging them into ice water. This keeps them vibrant and crisp.
- Grilling Chicken: Ensure the grill or skillet is hot before placing the chicken. This helps to sear the meat quickly and lock in the juices.
- Resting Time: Allowing the chicken to rest after grilling is crucial. This step prevents the juices from escaping when you slice the meat, resulting in a more flavorful and juicy chicken.
- Tossing the Salad: When mixing the salad, use your hands or salad tongs to gently toss the ingredients. This prevents the delicate greens and fruits from getting bruised or mashed.
- Mint Dressing: Make the mint dressing fresh. The aroma and flavor of freshly prepared dressing will significantly enhance the overall taste of the salad.
Fresh Chicken and Spring Veggie Salad
4
15
minutes12
minutes350
kcal5
minutes32
minutesCelebrity chef Jamie Oliver inspired, this Fresh Chicken and Spring Veggie Salad bursts with flavors of crispy vegetables and tender grilled chicken, topped with a homemade mint dressing for a delightful meal.
Ingredients
- Salad Base
6 cups assorted salad greens (include baby spinach, arugula, and radicchio)
1 cup sliced fresh strawberries
1 cup halved sugar snap peas
1/2 cup blanched fresh green peas
1/3 cup crumbled goat cheese (alternative to feta)
1 diced ripe avocado
1/4 cup toasted sliced almonds
- Alternative Ingredients
Goat cheese instead of feta for a tangier flavor
Sliced almonds instead of other nuts for a milder taste
Directions
- Grill Preparation – Preheat your grill or skillet over medium-high heat and lightly oil the surface. This will prevent the chicken from sticking and help achieve a good sear. About 5 minutes.
- Seasoning Chicken – Season the chicken breasts with spices like garlic powder, salt, and pepper. This not only flavors the chicken but also helps to achieve a golden crust. Grill for about 4-6 minutes on each side, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Resting Chicken – Once grilled, let the chicken rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring it is juicy and flavorful when sliced.
- Salad Assembly – Combine the salad greens, sugar snap peas, and green peas in a large bowl. Toss with crumbled goat cheese for creamy bursts of flavor.
- Adding Fruits and Nuts – Incorporate the sliced strawberries and diced avocado for freshness and a creamy texture, respectively. Sprinkle toasted sliced almonds on top for a nutty crunch.
- Dressing & Serving – Drizzle your prepared mint dressing over the salad. This enhances the dish with a burst of fresh, herby flavor. Gently toss to combine all the ingredients, ensuring each component is lightly coated with the dressing. Serve immediately.
Equipment
- Cast Iron Skillet
- Mixing bowls
- Whisk
Nutrition Facts
- Calories: 350kcal
- Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 320mg
- Potassium: 880mg
- Carbohydrates: 15g
- Fiber: 6g
- Sugar: 7g
- Protein: 38g
- Vitamin A: 1100IU
- Vitamin C: 40mg
- Calcium: 130mg
- Iron: 3.1mg
FAQ – Fresh Chicken and Spring Veggie Salad
How can I make the chicken more flavorful?
Marinate the chicken breasts in olive oil, lemon juice, garlic, and herbs for at least 30 minutes before grilling. This infuses the meat with more flavor and makes it juicier.
Can I use other types of cheese in this salad?
Yes, you can substitute goat cheese with feta for a tangier flavor or use blue cheese for a stronger, more pungent taste.
What can I use as a substitute for almonds?
You can use other nuts like walnuts, pecans, or cashews. For a nut-free option, sunflower seeds or pumpkin seeds work well and still provide a nice crunch.
How should I store leftover salad?
Store leftover salad in an airtight container in the refrigerator. It’s best to keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.
Can I make the dressing in advance?
Yes, you can prepare the mint dressing a day in advance and store it in the refrigerator. This allows the flavors to meld together, making it even more delicious. Just give it a good shake before using.
What other fruits can I add to this salad?
Besides strawberries, you can add fruits like blueberries, raspberries, or sliced peaches. These fruits add a sweet and juicy element that complements the savory ingredients.
