Quick Pan-Seared Chicken Salad (Printable)

Juicy pan-seared chicken atop fresh greens with a tangy homemade dressing for a light meal.

# Ingredient list:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz)
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon smoked paprika

→ Salad Greens

07 - 4 cups mixed salad greens (arugula, baby spinach, romaine)
08 - ½ cup cherry tomatoes, halved
09 - ¼ cup thinly sliced red onion
10 - ½ cucumber, thinly sliced
11 - ¼ cup crumbled feta cheese (optional)

→ Dressing

12 - 2 tablespoons extra virgin olive oil
13 - 1 tablespoon balsamic vinegar
14 - 1 teaspoon Dijon mustard
15 - ½ teaspoon honey
16 - Salt and pepper, to taste

# How-to:

01 - Pat chicken breasts dry with paper towels and season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.
03 - Remove chicken from skillet and allow to rest for 2 to 3 minutes to retain juices.
04 - Whisk extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper together in a small bowl until emulsified.
05 - In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and optional feta cheese. Drizzle with dressing and toss gently to coat.
06 - Slice rested chicken thinly and arrange over dressed salad greens. Serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together faster than you'd think, leaving plenty of time to actually enjoy your meal instead of rushing.
  • Warm chicken against cool, crisp greens creates this temperature contrast that somehow makes everything taste better.
  • It works as a light lunch the next day too, though I'll admit the warm version is hard to beat.
02 -
  • The internal temperature matters more than the color, so invest in a meat thermometer if you don't have one because overcooked chicken ruins everything.
  • Dressing the greens before the chicken goes on top prevents them from wilting but also lets the flavors actually integrate instead of sitting on top like an afterthought.
03 -
  • Pound your chicken breasts to even thickness before seasoning so they cook at the same rate and you avoid dry edges with a raw center.
  • Make extra dressing because you'll want it, and keep it in the fridge for other salads or as a marinade for vegetables throughout the week.
Return