Greenish Spring Salad with Chicken and Lemon Dressing is a refreshing, vibrant dish that celebrates the crisp textures and flavors of the season. Tender chicken breast is paired with bright spring vegetables like asparagus, green peas, cucumber, and romaine, all brought together by creamy feta and a simple, zesty lemon vinaigrette. Whether served as a light lunch or an elegant starter, this dish offers a perfect balance of protein, greens, and citrus tang.

Why You’ll Love This Recipe

Seasonal and vibrant: Packed with crisp spring vegetables and fresh herbs.
Balanced and nourishing: Protein-rich, low in carbs, and full of fiber.
Bright flavor: Lemon vinaigrette adds a citrusy punch to elevate every bite.
Quick and easy: Ready in just over 30 minutes with simple steps.
Elegant presentation: A beautiful, colorful plate ideal for entertaining or meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad:

2 boneless, skinless chicken breasts
1 tbsp olive oil
salt and black pepper, to taste
1 head romaine lettuce, leaves separated
1 cup fresh green peas (or thawed frozen)
1 cup asparagus tips, lightly blanched
½ cucumber, thinly sliced
½ cup feta cheese, cubed
¼ cup fresh mint leaves
2 scallions, thinly sliced
lemon slices, for garnish

For the Lemon Dressing:

3 tbsp olive oil
1 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp honey
salt and pepper, to taste

Directions

1. Cook the Chicken:

Heat 1 tablespoon of olive oil in a skillet over medium heat.
Season chicken breasts with salt and pepper.
Sear for 6–7 minutes on each side, or until golden brown and fully cooked (internal temperature 165°F / 74°C).
Remove from heat and let rest for 5 minutes, then slice into thin strips.

2. Prepare the Vegetables:

Bring a pot of salted water to a boil. Blanch asparagus tips for 1–2 minutes until tender-crisp.
Immediately transfer to an ice bath to preserve color and stop cooking.
Drain and set aside.

3. Make the Lemon Dressing:

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.

4. Assemble the Salad:

Arrange romaine leaves on a large serving platter or individual plates.
Layer with sliced chicken, peas, asparagus, cucumber, and feta cubes.
Sprinkle with fresh mint leaves and sliced scallions. Garnish with lemon slices.

5. Dress and Serve:

Drizzle with lemon dressing just before serving.
Serve immediately while ingredients are fresh and crisp.

Servings and timing

Servings: 2
Prep time: 20 minutes
Cooking time: 12 minutes
Total time: 32 minutes

Variations

Grain bowl: Add quinoa or farro for a heartier option.
Herb variation: Swap mint for basil, dill, or tarragon for different flavor notes.
Cheese swap: Try goat cheese or shaved Parmesan in place of feta.
Vegetarian option: Replace chicken with boiled eggs or chickpeas.
Add crunch: Include toasted almonds or sunflower seeds for texture.

Storage/Reheating

Storage: Store salad components separately in the refrigerator for up to 2 days.
Dressing: Keep the lemon dressing in an airtight container for up to 1 week.
Reheating: If needed, reheat sliced chicken gently in a skillet or microwave before assembling.

FAQs

Can I use rotisserie or pre-cooked chicken?

Yes, it’s a great shortcut. Just slice and add directly to the salad.

Is this salad suitable for meal prep?

Yes, prepare ingredients ahead and store separately. Assemble just before eating.

Can I use frozen peas?

Yes, thaw and rinse them briefly under warm water before adding to the salad.

What’s the best substitute for romaine lettuce?

Try baby spinach, arugula, or a spring mix for different textures and flavors.

Can I make the dressing sugar-free?

Omit the honey or substitute with a sugar-free sweetener to keep it sugar-free.

How do I keep asparagus crisp?

Blanch briefly and immediately chill in ice water to preserve texture and color.

Can I grill the chicken instead?

Absolutely. Grilled chicken adds extra flavor and pairs beautifully with the lemon dressing.

What wine pairs well with this salad?

A crisp Sauvignon Blanc or light Pinot Grigio complements the citrus and herbs perfectly.

Can I double the recipe?

Yes, simply scale all ingredients proportionally for more servings.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Conclusion

Greenish Spring Salad with Chicken and Lemon Dressing brings together freshness, simplicity, and seasonal flavor in one elegant dish. With tender chicken, bright vegetables, creamy feta, and a punchy lemon vinaigrette, it’s perfect for spring lunches, healthy dinners, or entertaining with ease. Enjoy it as a main or a refreshing starter that captures the essence of the season.

Greenish Spring Salad with Chicken and Lemon Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mari
Total Time: 32 minutes
Yield: 2 servings
Diet: Gluten Free

Print Recipe

Description

This Greenish Spring Salad with Chicken and Lemon Dressing is a refreshing seasonal recipe featuring crisp romaine, asparagus, peas, and cucumber. Paired with juicy chicken and feta, and finished with a lemon vinaigrette, this spring salad is the perfect light lunch or healthy dinner.

Instructions

Cook the Chicken:
Heat olive oil in a skillet over medium heat.
Season chicken breasts with salt and pepper, then cook for 6–7 minutes per side or until golden and cooked through.
Let rest for 5 minutes, then slice thinly.
Prepare the Vegetables:
Blanch asparagus tips in boiling salted water for 1–2 minutes, then transfer to an ice bath. Drain and set aside.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper until emulsified.
Assemble the Salad:
On a large serving platter or bowl, layer romaine lettuce as the base.
Top with sliced chicken, peas, asparagus, cucumber, feta cubes, mint, and scallions.
Garnish with lemon slices and drizzle with the lemon dressing.

Notes

This salad is perfect for meal prep—just keep the dressing separate until ready to serve.
Add avocado or boiled eggs for extra protein and richness.
Swap feta for goat cheese or omit for dairy-free.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Salad / Main Course
Method: Stovetop / Assembled
Cuisine: Seasonal / Mediterranean-Inspired