1. 1. Prepare the Chicken: If your chicken isn’t already cooked, prepare it now. Bake or poach two chicken breasts until fully cooked, then let them cool slightly. Once cool enough to handle, shred or dice the chicken into bite-sized pieces. Place the prepared chicken in a large mixing bowl.

2. 2. Slice the Vegetables: Thinly slice the radishes and red onion. A mandoline slicer can help achieve very thin, even slices for the radishes, but a sharp knife works just as well. Add the sliced radishes and red onion to the bowl with the chicken.

3. 3. Chop the Herbs: Finely chop the fresh parsley and dill. The fresher the herbs, the more vibrant the flavor of your salad will be. Add the chopped herbs to the bowl.

4. 4. Whisk the Citrus Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the olive oil, fresh orange juice, fresh lemon juice, Dijon mustard, and optional honey or maple syrup. Whisk vigorously or shake the jar until the dressing is well emulsified and creamy.

5. 5. Season the Vinaigrette: Taste the vinaigrette and season it with salt and black pepper to your liking. Remember that you can always add more, but you can’t take it away. Adjust the balance of sweet, tangy, and savory as needed.

6. 6. Combine and Dress: Pour the prepared citrus vinaigrette over the chicken, radish, onion, and herb mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing.

7. 7. Serve Immediately: Serve the Spring Chicken Salad over a bed of fresh mixed greens or your favorite lettuce. A sprinkle of extra fresh herbs on top can add a nice finishing touch.