Quick Pan-Seared Chicken Salad (Printable Version)

Juicy pan-seared chicken breast atop crisp mixed greens with a tangy dressing for a light, fresh meal.

# Needed Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.6 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

# Preparation Steps:

01 - Pat chicken breasts dry with paper towels. 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 5–6 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 salad bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and optional feta cheese. Drizzle with dressing and toss gently to coat evenly.
05 - Thinly slice the rested chicken breasts. Arrange slices atop the dressed salad and serve immediately.

# Expert Advice:

01 -
  • Ready in under 25 minutes, which means weeknight dinner that doesn't feel rushed or compromised.
  • The contrast between warm seared chicken and fresh greens keeps things interesting, never boring.
  • Naturally gluten-free and adaptable to whatever vegetables you actually have on hand.
02 -
  • Those crucial 2-3 minutes of resting aren't optional, they're the difference between juicy chicken and disappointing dryness.
  • Patting the chicken dry before seasoning is what actually gives you that crust, not the seasoning itself.
  • Don't overdress your salad or the greens will wilt before you finish eating, so add dressing gradually and taste as you go.
03 -
  • An instant-read thermometer removes all guessing and prevents the common mistake of overcooking chicken while trying to be safe.
  • Cooking the chicken warm and tossing it onto cold greens creates that perfect temperature moment, so don't chill the chicken or you lose the magic entirely.
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