Fresh Spring Salad with Honey Vinaigrette
Cook time
Total time
Serves: 3
Spring Salad
  • 2 chicken breasts, cut into bite-sized pieces
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅓ cup fresh cilantro, chopped
  • zest of ½ a lemon
  • juice of 1 lemon
  • 2 teaspoons sriracha
  • ½ teaspoon ground ginger
  • 2 tablespoons low-sodium soy sauce
  • 2 or 3 big handfuls of mixed greens or spinach, washed and dried
  • 2 large tomatoes, chopped
  • 1 orange or grapefruit, supremed as best as you can (see explanation above, or check out this great photo tutorial)
  • 3 radishes, cleaned and sliced
  • 1 cucumber, peeled and sliced
  • ½ a red onion, sliced thinly
For the Honey Vinaigrette
  • 2 tablespoons honey
  • 2 tablespoons white wine or rice wine vinegar
  • 2 tablespoons extra-virgin olive oil
Spring Salad
  1. Place the bite-sized pieces of the chicken in a sealable plastic bag. In a small bowl, combine the salt, pepper, cilantro, lemon zest, lemon juice, sriracha, ground ginger, and soy sauce. Pour the marinade into the bag with the chicken and allow to marinate in the fridge for at least 30 minutes and up to 24 hours.
  2. In a large salad bowl, combine the salad, tomatoes, citrus fruit, radishes, cucumber, and red onion. Divide the salad among 3 salad bowls.
  3. Heat a tablespoon or two of olive oil in a medium pan, then pour the chicken and its marinade into the pan and cook for 8-10 minutes or so over medium heat, until cooked through. Place the chicken over the top of the salad and serve the vinaigrette over that. Serves 3.
For the Honey Vinaigrette
  1. Whisk ingredients together and pour over the salad.
Recipe by The Crepes of Wrath at