Best 2 Spring Chicken Dinner Salad Recipes

Calling all salad lovers! Get ready to embark on a culinary journey with our tantalizing Spring Chicken Dinner Salad. This refreshing and vibrant dish is a delightful blend of flavors and textures, perfect for a light and healthy meal. It features succulent grilled chicken, crisp spring mix, juicy cherry tomatoes, crunchy cucumbers, creamy avocado, and a zesty dressing that ties all the ingredients together.

But that's not all! This article is a treasure trove of delicious salad recipes that will excite your taste buds. From the classic Caesar Salad with its creamy and tangy dressing, to the hearty and satisfying Quinoa and Black Bean Salad packed with protein and fiber, to the refreshing and colorful Summer Berry Salad with its sweet and tangy dressing, you'll find a salad for every occasion.

So, whether you're looking for a quick and easy weekday lunch, a vibrant side dish for your next barbecue, or a healthy and delicious meal to impress your friends and family, this article has it all. Get ready to elevate your salad game and enjoy the freshness and flavors of spring all year round!

Here are our top 2 tried and tested recipes!

SPRING CHICKEN DINNER SALAD

Spring Chicken Dinner Salad image

Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out

Provided by Kat Boytsova

Categories Bon Appétit Dinner Chicken Salad Green Bean Radish Lettuce Avocado Basil Poach Spring Soy Free Peanut Free Tree Nut Free Dairy Free Wheat/Gluten-Free Healthy Quick & Easy Kid-Friendly

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 large skinless, boneless chicken breasts (about 1¼ lb. total)
3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more
1 lemon, halved
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans, trimmed
1 large head of Bibb lettuce
1 small bunch chives, sliced into (2"-long) pieces
1 cup basil leaves
1 bunch radishes, trimmed, halved, cut into wedges if large
1 cup torn peperoncini
1 avocado, thinly sliced

Steps:

Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

SPRING CHICKEN SALAD

Spring Chicken Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 pound small red-skinned potatoes, halved
Kosher salt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
1/4 cup low-fat plain Greek yogurt
Freshly ground pepper
1/4 cup extra-virgin olive oil
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced

Steps:

Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

Nutrition Facts : Calories 331, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 223 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 27 grams, Sugar 4 grams

Tips:

Choose the right chicken. A spring chicken is a young chicken, typically between 6 and 8 weeks old. It will have tender meat and a mild flavor. You can also use a boneless, skinless chicken breast or thigh.
Cook the chicken properly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Make the dressing ahead of time. The dressing can be made up to 3 days in advance. Store it in the refrigerator until you're ready to use it.
Use fresh vegetables. Fresh vegetables will give your salad the best flavor. If you can, buy them from a local farmer's market or organic grocery store.
Don't overdress the salad. A little bit of dressing goes a long way. You can always add more dressing if you need it, but it's hard to take it away.

Conclusion:

This spring chicken dinner salad is a delicious and healthy meal that's perfect for a weeknight dinner or a weekend lunch. It's easy to make and can be tailored to your own preferences. So next time you're looking for a light and refreshing meal, give this salad a try.