Lemon Mustard Vinaigrette with Spring Greens

This lemon mustard vinaigrette is tangy and flavorful. The shallot adds some dimension and pairs perfectly with the shredded chicken and sliced almonds. I could eat this salad daily! Give it a try!


I love supporting local businesses and farmers. LocalFarmOK has the best produce. I used the shallot, spring mix greens, and cucumbers from my weekly delivery.

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Lemon Mustard Vinaigrette with Spring Greens

Prep Time 10 mins
Course Salad
Servings 4


  • Food Processor


  • 1 bunch spring mix greens
  • 1/2 cup raw almonds sliced
  • 1.5 lbs roasted chicken breasts shredded
  • 1/2 cucumber sliced
  • 2 tomatoes quartered

Lemon Mustard Vinaigrette

  • 1 tbsp shallot minced
  • 1/3 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1/4 tsp salt
  • 1/8 tsp fresh ground pepper
  • 2 tbsp Parmesan (optional) grated


  • Prepare the vinaigrette. Add the shallot, Dijon mustard, lemon juice, white wine vinegar, salt, & fresh ground pepper to a food processor. Pulse for a few seconds. While continuing to pulse, slowly add the olive oil until it is smooth and creamy.
  • Optional: (If adding the Parmesan – wait until right before serving.) Add the Parmesan and pulse for several seconds. Serve immediately.
  • Arrange the salad. Place the spring mix greens, tomatoes, cucumbers, shredded chicken, and sliced almonds in a bowl. Drizzle with vinaigrette and serve immediately.

Bon Appétit!