Quick Pan-Seared Chicken Salad (Print Version)

Juicy seared chicken atop fresh salad greens with a flavorful dressing for a light, satisfying meal.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 10.6 oz total)
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon ground 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. Season evenly with kosher salt, black pepper, garlic powder, and smoked paprika on both sides.
02 - Warm 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
03 - Place chicken breasts in the skillet and sear for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and let rest for 2 to 3 minutes.
04 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and season with salt and pepper to taste in a small bowl.
05 - In a large bowl, combine mixed greens, halved cherry tomatoes, sliced red onion, cucumber, and crumbled feta cheese. Drizzle with dressing and toss gently to coat evenly.
06 - Slice rested chicken thinly and arrange atop the dressed greens. Serve immediately.

# Additional Tips::

01 -
  • Ready in under 25 minutes, which means you can actually make it on a weeknight without stress.
  • The warm chicken against crisp, cold greens tastes way better than it sounds on paper.
  • Flexible enough to use whatever vegetables you have, forgiving enough that you won't mess it up.
02 -
  • The internal temperature matters more than time—an instant-read thermometer showing 165°F is your guarantee against dry chicken.
  • Warm salad dressing works better than cold because it clings to the greens instead of pooling at the bottom of the bowl.
03 -
  • Pound your chicken breasts to an even thickness before seasoning so they cook at the same rate and stay moist.
  • Let your dressing ingredients come to room temperature before whisking—the emulsion holds better and the flavors develop faster.
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