Quick Pan-Seared Chicken Salad (Print View)

Juicy chicken breasts seared and served warm atop fresh mixed greens with a tangy dressing.

# Components:

→ 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 black pepper, to taste

# Directions:

01 - Pat chicken breasts dry and season both sides 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 breasts and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from skillet and let rest for 2–3 minutes.
03 - While chicken rests, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
04 - In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and optional feta cheese. Drizzle with dressing and toss gently to coat evenly.
05 - Slice rested chicken thinly and arrange atop dressed salad greens. Serve immediately for optimal freshness.

# Expert Advice:

01 -
  • A complete, satisfying meal ready in under half an hour without any fuss or complicated techniques.
  • The warm chicken against cool, crisp greens creates this unexpected contrast that somehow feels both light and filling at once.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way after years of wondering why my chicken never browned properly.
  • The chicken will continue cooking slightly after you remove it from heat, so pull it at 165°F and not a degree higher if you want it juicy rather than stringy.
03 -
  • Keep your knife sharp when slicing the rested chicken—a dull blade tears the fibers and makes the meat look ragged.
  • If your kitchen runs cool, warm your salad bowl with hot water before tossing to keep the greens from wilting the moment you add warm chicken.
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