This spring chicken salad borrows a little from a traditional Caesar salad: crisp lettuce, parmesan, crunchy breadcrumbs, and a bright, creamy dressing that keeps things interesting, but moves in a more spring-like direction, highlighting seasonal produce and encouraging you to use what you have on hand.
This salad starts with spatchcocking a chicken, which sounds more intimidating than it actually is. Despite its spring label, it can be made any time of year, and adjusted to any season, taking advantage of whatever you have on hand.
It all started when I was scrolling Instagram and saw Julius Roberts making a gorgeous salad that involved spatchcocking a chicken. It looked so good, I instantly knew I had to make my own version of it.
And this version is an easier take on a traditional Caesar salad, so there are no anchovies or egg yolk involved. But despite the shortcuts, the result is still a salad so flavorful you won’t even notice they’re not there.
How Spatchcock Chicken Works
Spatchcocking a chicken simply means removing the backbone and flattening it before roasting. It’s a very easy and effective technique that improves the cooking time while providing a more even cooking.
Because the chicken cooks in an even layer, the heat reaches the breast and legs at a more similar rate, so the breast stays juicier, and the dark meat becomes tender without overcooking – helping prevent the very common issue of overcooked chicken breast and undercooked thighs.
It also improves the texture of the skin: with more surface area exposed to direct heat, the skin has a better chance to become evenly golden and crisp. This works really well in a salad, where the contrast between juicy meat, crispy skin and fresh greens is part of what makes the dish shine.
Watch this video for a quick tutorial on how to spatchcock a chicken.
What’s in This Spring Chicken Salad
This spring chicken salad is built on the structure of a Caesar salad, but instead of romaine lettuce alone, it uses a mix of lettuce, radishes, snap peas, and fresh herbs, which gives it a light, more seasonal profile.
While a classic Caesar salad typically relies on a rich dressing made with egg yolk and anchovies, this version uses a lemon parmesan mayonnaise-based dressing. It still has all the cream and salty depth associated with a Caesar-style salad, but it is brighter and more flexible, with lemon juice and olive oil balancing the richness of the mayonnaise and parmesan.
Feel free to add any seasonal vegetables you have on hand. In this one, sliced radishes add sharpness and crunch, snap peas bring sweetness and texture, and a mix of fresh herbs like parsley, cilantro, and chives add brightness.
The dressing, a simplified, Caesar-style dressing is a mix of mayonnaise, garlic, lemon juice, parmesan, and a pinch of salt. Using an immersion blender, blend until combined.
With the blender running, slowly stream in olive oil until the dressing loosens and emulsifies into a smooth, pourable consistency. Adjust with more olive oil, lemon juice, salt, or parmesan to taste.
For the croutons, instead of being toasted separately, they are tossed in the pan juices after the chicken has roasted. Make sure they are fully coated in the juices. As they bake, they absorb all that wonderful flavor left behind from the chicken, giving the croutons a savory depth that takes this simple salad to a whole new level.
Tips & Variations
Let the chicken rest properly before slicing. This helps the juices settle back into the meat so it stays tender, and also prevents excess liquid from thinning out the dressing when you assemble the salad.
For the best texture, make sure the lettuce is completely dry before tossing. Any residual water will dilute the lemon parmesan dressing and prevent it from clinging properly to the leaves.
If you want to make this salad more substantial, add soft-boiled eggs or roasted potatoes. Both work well with the Caesar-inspired dressing and make it feel more like a full dinner.
For a warm fall version, replace snap peas with roasted butternut squash and add toasted pecans or walnuts for crunch. The sweetness of the squash works especially well with the salty parmesan dressing.
In summer, grilled corn or charred zucchini can replace the spring vegetables, shifting the salad into a more smoky, outdoor cooking direction.
For a sharper, more classic Caesar-style profile, increase the parmesan in the dressing and add a small amount of Dijon mustard to deepen the flavour and help with emulsification.
If you’re serving this for guests, assemble everything except the dressing and croutons ahead of time, then finish just before serving so the textures stay crisp and distinct.
FAQ
Can I make this spring chicken salad ahead of time?
The components can be prepped ahead, but it’s best to assemble the salad just before serving so the lettuce stays crisp and the croutons stay crunchy.
Can I use rotisserie chicken instead of roasting my own?
Yes. Rotisserie chicken or any cooked leftover chicken works well and makes this a faster option for weeknight meals or lunch.
Can I make the dressing without an immersion blender?
Yes. You can whisk it in a bowl or shake it in a jar, though an immersion blender gives the smoothest texture.
More Spring & Summer Salad Recipes
Citrus Salad with Fennel and Radish: A bright, crunchy salad made with fresh citrus, thinly sliced fennel, and peppery radish. It’s light, refreshing, and perfect for early spring when citrus is at its best.
Peach, Raspberry and Watercress Salad: A sweet and peppery summer salad combining juicy peaches, a tart raspberry dressing, and fresh watercress. Ideal for peak fruit season.
Tomato Bread Salad with Basil Oil: A rustic summer panzanella-style salad made with ripe tomatoes, toasted bread, and fragrant basil oil. A great way to use peak-season tomatoes and day-old bread.
Cantaloupe Salad with Radishes, Cucumbers & Parmesan: A salty-sweet salad that pairs ripe cantaloupe with crisp cucumber, sharp radishes, and shaved parmesan. Light, hydrating, and perfect for hot-weather meals.
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Spring Chicken Salad
Ingredients
Equipment
Chicken:
- 1 whole chicken
- Olive oil, for drizzling
- Salt and black pepper
Croutons:
- 5-6 slices Sourdough bread, cut into cubes
Salad:
- 2 heads Little Gem, torn or roughly chopped or 1 large head Romaine
- 5-6 radishes, thinly sliced
- 150g (1 cup) snap peas, trimmed and sliced lengthwise
- 1 small handful fresh herbs (parsley, cilantro, chives, etc.)
Dressing:
- 2-4 tbsp mayonnaise (start with 2 tbsp, add more as needed)
- 1 clove clove, finely grated
- ¼-½ cup grated Parmesan, plus more for serving
- ½ lemon, juiced, plus more to taste
- Olive oil, as needed
- Flaky salt and black pepper
Instructions
- Spatchcock the chicken: Place chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, carefully cut along both sides of the backbone and remove it. Flip chicken over and press firmly on the breastbone to flatten.
- Roast the chicken: Preheat oven to 425°F (220°C). Place chicken on a sheet pan. Drizzle generously with olive oil and season generously with salt and pepper. Roast until golden and cooked through, about 40-50 minutes (depending on size). Rest for 15-20 minutes before carving. Save the bones for stock.
- Make the croutons: Remove chicken from the pan. Add bread cubes to the pan drippings and toss to coat. Roast until golden and crisp.
- Prepare the salad: In a large bowl, combine lettuce, radishes, snap peas, and fresh herbs.
- Make the dressing: Add mayonnaise, garlic, lemon juice, parmesan, and a pinch of salt to a jar or measuring cup. Using an immersion blender, blend until combined. With the blender running, slowly stream in olive oil until the dressing loosens and emulsifies into a smooth, pourable consistency. Adjust with more olive oil, lemon juice, or salt to taste.
- Assemble: Toss salad with dressing and transfer to a serving platter. Top with carved chicken and croutons. Finish with fresh herbs and extra Parmesan.
