Quick Pan-Seared Chicken Salad (Print View)

Juicy seared chicken paired with crisp mixed greens and a zesty dressing for a fresh, satisfying meal.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz total)
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 Make It:

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

# Expert Insights:

01 -
  • You can have a restaurant-quality lunch ready before your coffee gets cold.
  • The warm chicken against cool, crisp greens creates this perfect temperature contrast that feels indulgent without being heavy.
  • It's naturally gluten-free and flexible enough to work with whatever vegetables are in your crisper drawer.
02 -
  • Resting the chicken for those 2 to 3 minutes isn't wasted time, it's the difference between juicy and dry, and I learned this the hard way after years of cutting into chicken immediately.
  • Your dressing should be balanced in your mouth with no single flavor overpowering the others, so taste it and adjust before it hits the salad.
03 -
  • Pound your chicken to an even thickness before seasoning so it cooks uniformly and you don't end up with dry edges and a cold center.
  • Make extra dressing and keep it in the fridge for the next few days, since this same dressing works on roasted vegetables, grains, or just as a reason to eat more salad.
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