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.
Ingredients
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For the Salad:
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2 boneless, skinless chicken breasts
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1 tbsp olive oil
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Salt and black pepper, to taste
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1 head romaine lettuce, leaves separated
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1 cup fresh green peas (or thawed frozen peas)
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1 cup asparagus tips, lightly blanched
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1/2 cucumber, thinly sliced
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1/2 cup feta cheese, cubed
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1/4 cup fresh mint leaves
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2 scallions, thinly sliced
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Lemon slices, for garnish
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For the Lemon Dressing:
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3 tbsp olive oil
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1 tbsp freshly squeezed lemon juice
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1 tsp Dijon mustard
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1 tsp honey
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Salt and black pepper, to taste
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Instructions
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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
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This salad is perfect for meal prep—just keep the dressing separate until ready to serve.
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Add avocado or boiled eggs for extra protein and richness.
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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
