Quick Pan-Seared Chicken Salad (Printable)

Juicy seared chicken paired with crisp salad greens and tangy dressing for a 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 Steps:

01 - Pat the chicken breasts dry using paper towels, then season both sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
02 - Warm 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
03 - Place the chicken breasts in the skillet and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from heat and allow to rest for 2 to 3 minutes.
04 - While the chicken rests, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk together until emulsified.
05 - In a large salad bowl, mix the salad greens, cherry tomatoes, red onion, cucumber, and optional feta cheese. Drizzle with the prepared dressing and toss gently to combine.
06 - Slice the rested chicken thinly, arrange atop the dressed salad greens, and serve immediately.

# Expert Tips:

01 -
  • Dinner ready in under 25 minutes, which means you can make it on a weeknight without losing your mind.
  • The warm chicken releases its juices right into the cool salad, creating something that feels elegant without the fuss.
  • Naturally gluten-free and flexible enough to adapt to whatever you have on hand.
02 -
  • Resting the chicken for those 2 to 3 minutes after cooking is not optional if you want it to stay juicy, because the muscle fibers need time to relax and hold onto their moisture.
  • Don't dress the salad greens more than a minute or two before serving, or they'll wilt into a sad pile instead of staying crisp and bright.
  • The internal temperature matters, and using a meat thermometer takes the guesswork out of whether it's actually cooked through.
03 -
  • Let your chicken come to room temperature for a few minutes before cooking so it cooks more evenly and stays juicier through the middle.
  • Make extra dressing and keep it in a jar in the fridge, because it tastes even better after a day and you'll find yourself drizzling it on all sorts of things.
Go Back