Quick Pan-Seared Chicken Salad (Print)

Juicy seared chicken served warm over fresh mixed greens with a tangy dressing.

# Ingredients:

→ 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

# Instructions:

01 - Pat the chicken breasts dry with paper towels. Season evenly with kosher salt, black pepper, garlic powder, and smoked paprika on both sides.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken breasts in the skillet and sear for 5 to 6 minutes per side, until golden brown and an internal temperature of 165°F (74°C) is reached. Remove from skillet and rest for 2 to 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 fully combined.
04 - In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and optional feta cheese. Drizzle with the prepared dressing and toss gently to coat evenly.
05 - Slice the rested chicken breasts thinly and arrange atop the dressed salad greens. Serve immediately while warm.

# Pro Tips:

01 -
  • It's genuinely fast, which means you can make it on even the busiest nights without feeling like you're settling.
  • The warm chicken against cold, crisp greens creates this perfect contrast that feels indulgent without any actual fuss.
  • You control exactly what goes into your dressing, so it tastes like real food instead of bottled vinegar.
02 -
  • Wet chicken will never sear properly no matter how hot your pan is, so the paper towel step is not something to skip.
  • Thick chicken breasts will cook unevenly, so you can always pound them a little thinner with a mallet or the bottom of a pan if they look unusually puffy.
03 -
  • Room-temperature chicken sears better than cold chicken straight from the fridge, so let it sit out for 5 minutes before cooking.
  • If you nail the dressing ratio, you can make a bigger batch and keep it in a jar in the fridge for the whole week.
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