Quick pan-seared chicken salad (Print View)

Juicy chicken breasts seared and served warm on fresh mixed greens with a vibrant dressing.

# 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 black pepper, to taste

# Step-by-Step Directions:

01 - Pat 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. Add chicken breasts and sear for 5 to 6 minutes per side until golden and fully cooked, reaching an internal temperature of 165°F (74°C). Remove from skillet and allow to rest for 2 to 3 minutes.
03 - While the chicken rests, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and seasoning 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.
05 - Thinly slice rested chicken breasts. Arrange over the dressed salad and serve promptly.

# Expert Suggestions:

01 -
  • The whole thing comes together in under 25 minutes, perfect for nights when cooking needs to be quick but the food can't taste rushed.
  • Warm chicken over cool greens creates this magical temperature balance that makes the salad feel substantial and elegant at the same time.
  • It's flexible enough to work with whatever's in your crisper drawer, so there's no wasted produce.
02 -
  • The difference between juicy chicken and dry chicken is often just those 2 to 3 minutes of rest. Don't skip it thinking you're saving time.
  • Medium-high heat and patience with the sear matters more than exact temperatures. You want that golden crust, not a rushed pale surface.
03 -
  • Pound chicken breasts to an even thickness if they're thicker than three quarters of an inch. It cooks more evenly and finishes faster.
  • Don't let your pan cool down between preparing the dressing and serving. The chicken should still be warm when it hits the greens.
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