Spring Vegetable Chicken Salad is layered with fresh seasonal vegetables and herbs, juicy chicken, then finished with a lemon mustard vinaigrette. It takes less than 30 minutes to throw together.
Spring vegetable chicken salad is such an easy way to incorporate seasonal vegetables into your dinner without too much effort. Everything can be made using one skillet, which makes weeknight cooking so much easier.
We enjoy a lot of fresh seasonal salads all year long, like Butternut Beetroot Feta Salad, Apple Strawberry Salad, and Beetroot Broccoli Salad, but the juicy seasoned chicken is what has our family hooked.
If you enjoy salads where chicken is the star, you'll want to try our Tuscan Chicken Salad and California Chicken Salad. Both are packed with fresh flavors just like this one.
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Why You'll Love This Recipe
- The salad is super versatile. You can easily swap the veggies for what you already have on hand. You can also use a store-bought dressing to make it even easier.
- You only need 4 ingredients to make the lemon maple mustard vinaigrette. Plus, they're pantry staples you probably already have on hand.
- Each bite is packed with flavor, from the juicy marinated chicken and homemade dressing to the vegetables. It tastes like the best parts of spring.
- Easily swap leftover chicken to save time and use up what you already have on hand.
Ingredient Notes and Swaps
- Asparagus: Be sure to trim and cut into 2-inch pieces. For my favorite trick on trimming asparagus, check out this video.
- Green Peas: If fresh peas are not available, frozen can be substituted. Between fresh and frozen, we found fresh to be on the sweeter side. Fresh peas may need to cook a little longer than frozen, since frozen peas are already blanched.
- Baby Spinach: Kale can be substituted. If using kale, massage with 1-2 teaspoons of olive oil and a pinch of salt before incorporating it into the salad to soften the leaves and make them easier to eat.
- Almonds: We love adding unsalted sliced almonds for extra crunch. They're optional and can be swapped with pine nuts or sunflower seeds.
- Fresh Herbs: Basil and savory are our go-to, but the salad works great with parsley and dill.
- Chicken Breast: Chicken thighs are one of our favorite substitutes because they're so tender, but they may take more time to cook. Start by adding 2-3 minutes extra and add more time as needed until they're fully cooked. Leftover Grilled Lemon Pepper Chicken Thighs pair perfectly with the salad.
- Salad Dressing: You can use a store-bought dressing if you're short on ingredients and or time. We've tried this with a creamy green goddess and a balsamic vinaigrette, and both worked great.
See the recipe card for full information on ingredients and quantities.
How to Make Spring Vegetable Chicken Salad
Step 1: In a large skillet over medium-high heat, add olive oil and chicken breasts. Season with salt, pepper, and Italian dressing. Cook 5-6 minutes per side until cooked through. Set aside and slice.
Step 2: In the same skillet, add the asparagus with a splash of water (about 1 tablespoon). Cook 3-4 minutes until crisp-tender. Stir in frozen peas and cook for 1 minute until bright green.
Step 3: Add the spinach to the skillet and toss for about 30 seconds until wilted.
Step 4: Transfer everything to a large bowl. Add sliced radishes, almonds, feta, lemon zest, and fresh herbs.
Step 5: Whisk together the dressing ingredients in a small bowl. Toss with the salad until well combined.
Step 6: Top with sliced chicken and serve immediately.
Expert Tips
- Don't overcook your green peas. You want a bright green color. Remove them from the heat as soon as you see this, or you risk them turning dull and becoming mushy. It will depend on how hot your pan is, but this normally takes me about 1 minute.
- Allow the chicken to rest after cooking for at least 2-3 minutes before slicing so it remains juicy.
- Save time by preparing the ingredients the day before. All the veggies can be chopped, the chicken can be seasoned and marinated overnight, and the dressing can be whisked ahead of time.
Recipe Serving Suggestions
The salad is great on its own, but I love serving it with carbs to balance it out. Here are our favorites:
Storing The Vegetable Chicken Salad
The salad can be kept in the refrigerator for up to 3-4 days. Be sure to store the salad and the dressing separately. Don't freeze.
Common Questions
Crisp vegetables work best because they hold their texture after being tossed with the dressing. Softer vegetables like tomatoes should be added right before serving so the salad doesn't become watery.
Toss the greens with dressing right before serving. You can also layer heartier vegetables on the bottom of the bowl and keep delicate greens on top until you're ready to mix.
Yes. Simply omit the feta or replace it with avocado or toasted nuts for extra richness.
More Salads Like This
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Spring Vegetable Chicken Salad
Equipment
- Large skillet or grill pan (for cooking the chicken and/or veggies)
- Cutting board
- Sharp knife
- large mixing bowl
- Small bowl or jar (for the dressing)
- Tongs or spatula
- Measuring spoons
- Whisk or fork (to mix dressing)
Ingredients
For the chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Italian dressing
- ½ teaspoon salt
- ½ teaspoon black pepper
For the salad
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 cup frozen peas
- 4 cups baby spinach
- ¾ cup thinly sliced radishes
- ¼ cup sliced almonds
- ¼ cup crumbled feta
- Zest of 1 lemon
- 1 tablespoon chopped basil
- 1 tablespoon chopped savory or parsley
Quick Lemon Dijon Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Pinch salt and pepper
Instructions
- Heat a large skillet over medium-high heat.
- Add olive oil and the chicken breasts. Season with salt, pepper, and Italian dressing. Cook 5-6 minutes per side until cooked through. Transfer to a cutting board and slice.
- In the same skillet, add the asparagus with a splash of water. Cook 3-4 minutes until crisp-tender. Stir in the frozen peas and cook 1 minute more until bright green.
- Add the spinach directly to the pan and toss for about 30 seconds until just wilted.
- Transfer everything to a large bowl. Add sliced radishes, almonds, feta, lemon zest, and fresh herbs.
- Whisk the dressing ingredients together and toss the salad lightly to coat.
- Top with sliced chicken and serve immediately.
Notes
- Keep in the refrigerator for up to 3-4 days.
- Store the salad and the dressing separately.
- Don't freeze.
- Boneless skinless chicken thighs can be used, but you may need to cook for an additional 2-3 minutes.
- Store-bought salad dressing can be used to save time.
- Try kale instead of spinach for a heartier bite
- Use parmesan instead of feta or omit all together
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