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Spring Vegetable Chicken Salad

Spring Vegetable Chicken Salad is packed with fresh seasonal veggies, tender chicken, and bright herbs, all tossed in a simple lemon Dijon vinaigrette. It comes together in under 30 minutes and is perfect for an easy, fresh meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: American
Diet: Gluten Free
Servings: 4 Servings
Calories: 305kcal
Author: Kate

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

Storage Tips
  • Keep in the refrigerator for up to 3-4 days.
  • Store the salad and the dressing separately.
  • Don't freeze.
 
Make Ahead
Prepare 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.
 
Substitutes 
  • 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 

Nutrition

Calories: 305kcal | Carbohydrates: 11g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 660mg | Potassium: 568mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3964IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 2mg