Just looking at this refreshing green salad is a detox for the eyes. Listen to some soothing music as you prepare it, and then enjoy it by a window, drinking in the green of spring as you eat your greens.

2 boneless, skinless chicken breasts, pounded
2 tablespoons extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

1 head butter lettuce, leaves torn
½ cup fresh spinach
1 English cucumber, shaved thinly with peeler
½ small daikon, julienned
½ cup green olives
¼ cup fresh parsley, chopped
½ cup roasted nuts, sliced or chopped

Juice of 1 lemon
¼ cup olive oil
Salt, to taste
Black pepper, to taste

1. To prepare the chicken: Preheat grill pan with olive oil. Drizzle olive oil on chicken breasts and season with salt and pepper, to taste. Using tongs, place chicken on the grill and cook for about 4 minutes, until it appears done on one side; then turn over and cook for another 4 minutes. Turn the chicken over again and cook for another 4 minutes over low heat. Check if chicken is cooked through by inserting a meat thermometer into the thickest part; remove from heat when it reaches 160°F. Remove from pan and slice.
2. To prepare the salad: In two medium bowls, place lettuce leaves, spinach, cucumber strips, daikon, green olives, and chicken. Blend the vinaigrette ingredients and pour over salad. Top with nuts and parsley before serving.
Yield: 2 servings

For more great recipes, check out this weeks issue of Whisk by Ami