Spring Chicken Salad with Asparagus, Radish & Herbed Yogurt Dressing

A Light, Fresh, and Elegant Seasonal Salad to Welcome Warmer Days

A Delicate, Herb-Driven Salad that Captures the Essence of Spring

The transition from winter to spring calls for dishes that are bright, light, and fresh—and this Spring Chicken Salad is exactly that. Packed with tender, shredded chicken, crisp seasonal vegetables like asparagus and radishes, soft herbs, and a creamy yogurt dressing infused with lemon and fresh dill, this salad is both nourishing and revitalizing. It’s simple enough for a weekday lunch but elegant enough for a spring brunch or Easter spread.

Think of it as the perfect mix between a composed salad and a light chicken dish, where seasonal produce takes center stage alongside a protein-rich base. It’s healthy, beautiful, and endlessly adaptable to what’s in season.

Why You’ll Love This Salad: Freshness, Balance, and Texture

There’s something so satisfying about biting into a forkful of crunchy radish, crisp asparagus, and juicy chicken, all coated in a light and tangy yogurt dressing. It’s bright and cooling, but also deeply comforting.

Highlights:

High-protein but light thanks to lean chicken and Greek yogurt.
Seasonal vegetables bring texture, color, and vibrancy.
Soft herbs and lemon zest add depth without overwhelming.
Perfect make-ahead lunch or centerpiece for a spring gathering.

Choosing the Right Chicken

This salad works best with pre-cooked, cooled chicken that’s either shredded or sliced thinly. You want something tender but not overly seasoned, so it complements the dressing.

Best options:

Poached chicken breasts – moist, neutral, and easy to shred.
Grilled chicken – adds a bit of smoky flavor (great if serving warm).
Leftover roasted or rotisserie chicken – quick and flavorful shortcut.

Tip: Use room temperature or chilled chicken to keep the salad refreshing and not too rich.

The Seasonal Stars: Spring Vegetables

This salad is designed around spring’s bounty. You can use what’s fresh and in season, but here’s the classic lineup:

Asparagus

Blanch for 2–3 minutes until just tender, then shock in cold water.
Slice into 2–3 cm diagonal pieces for elegant presentation.

Radishes

Thinly sliced for crunch and peppery bite.
Use watermelon or breakfast radishes for color variation.

Peas or Sugar Snap Peas

Fresh or frozen peas, briefly blanched.
Sugar snap peas sliced thin on the diagonal are crisp and sweet.

Baby Leaf Greens

A bed of arugula, spinach, or mixed spring greens adds volume and nutrition.

Optional Additions:

Fennel: Shaved thin for a delicate anise note.
Cucumber: Peeled and thinly sliced.
Avocado: Creamy texture and healthy fats.
New potatoes: For a heartier version—boiled, sliced, and cooled.

The Herbed Yogurt Dressing

This dressing is light, creamy, and packed with fresh flavor—almost like a spring ranch.

Ingredients:

Greek yogurt – thick and protein-rich base.
Lemon juice and zest – brightens the mix.
Fresh herbs – dill, chives, parsley, or tarragon all work.
Olive oil – adds smoothness and richness.
Garlic or shallot – optional for extra depth.
Salt and pepper – to balance.

Pro tip: Make the dressing ahead of time—its flavor improves as it rests.

Assembly and Texture Tips

This salad is best when assembled just before serving, to keep everything crisp and fresh.

Dress the vegetables and chicken lightly—just enough to coat.
Layer textures: crisp veg, juicy chicken, creamy dressing.
Finish with extra herbs or a handful of toasted nuts or seeds if you like crunch.

Tools You’ll Need

Saucepan or steamer: For blanching asparagus and peas.
Mixing bowl: For tossing the salad.
Whisk or jar: To mix the dressing.
Sharp knife or mandoline: For cleanly slicing vegetables.

Dietary Flexibility and Swaps

Gluten-free: Naturally gluten-free as written.
Dairy-free: Use a plant-based yogurt alternative.
Low-carb: Skip optional potatoes and stick to leafy greens.
Vegetarian: Omit chicken and substitute with chickpeas or boiled eggs.
Low-fat: Use low-fat Greek yogurt and lean chicken breast.

FAQs and Troubleshooting

Can I make it ahead?
Yes. Keep components separate and combine just before serving. The dressing will keep 3–4 days in the fridge.

Can I serve it warm?
Absolutely—especially if using freshly grilled or poached chicken. Just don’t over-wilt the greens.

Too watery?
Be sure to dry the vegetables after blanching and slicing. Use thicker yogurt to help the dressing cling.

How can I make it more filling?
Add quinoa, couscous, or new potatoes for a heartier dish.

How to Serve and Plate It

Serve on a wide platter or shallow bowl for maximum visual impact.
Garnish with extra herbs, lemon zest, and black pepper.
Add a handful of microgreens or edible flowers for a pretty finish.
Pair with crusty bread or flatbread for a light spring meal.

Ingredients

For the Salad

2 cooked chicken breasts, shredded or thinly sliced
1 bunch asparagus (about 200g), trimmed and cut into 2–3 cm pieces
4–6 radishes, thinly sliced
1/2 cup peas or sliced sugar snap peas
2 cups baby spinach, arugula, or mixed greens
Optional: 1/2 avocado, sliced
Optional: 1/2 cup boiled new potatoes, sliced
2 tablespoons chopped fresh herbs (dill, parsley, or chives)
Optional: toasted almonds or pumpkin seeds, for garnish

For the Herbed Yogurt Dressing

1/2 cup Greek yogurt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 small garlic clove or 1 tablespoon minced shallot (optional)
1 tablespoon chopped fresh dill (or your choice of herb)
Salt and black pepper, to taste
Optional: 1 teaspoon honey or Dijon mustard for extra depth

Instructions

Step 1: Blanch the Vegetables

Bring a pot of salted water to a boil. Blanch the asparagus for 2–3 minutes, and peas for 1–2 minutes, until just tender and bright. Drain and cool in an ice bath. Dry thoroughly.

Step 2: Make the Dressing

Whisk together yogurt, olive oil, lemon juice and zest, garlic or shallot (if using), chopped herbs, salt, and pepper. Taste and adjust as needed.

Step 3: Prep the Remaining Ingredients

Slice the radishes, avocado (if using), and potatoes. Shred or slice the cooked chicken.

Step 4: Assemble the Salad

In a large bowl or on a serving platter, arrange the greens. Layer the asparagus, peas, radishes, and chicken. Drizzle with the yogurt dressing and gently toss or leave composed.

Step 5: Garnish and Serve

Top with extra herbs, toasted nuts or seeds, and a final twist of black pepper. Serve immediately.

Storage and Leftovers

Fridge: Store undressed salad components separately for 2–3 days.
Dressing: Keeps well for up to 4 days in the fridge.
Not freezer-friendly due to fresh vegetables and yogurt dressing.

Spring Chicken Salad vs. Classic Chicken Salad vs. Cobb Salad

Spring Chicken Salad: Light, herb-forward, no mayo—focused on seasonal veg.
Classic Chicken Salad: Heavier, often mayo-based with celery and nuts.
Cobb Salad: Denser with bacon, egg, blue cheese, and avocado—less seasonal.

This Spring Chicken Salad is a celebration of freshness, bringing together tender chicken, seasonal produce, and soft herbs in a creamy but light dressing. It’s proof that healthy, seasonal eating doesn’t have to be boring—it can be absolutely beautiful and delicious.