Quick Pan-Seared Chicken Salad (Printer-friendly)

Tender chicken breasts seared and served over mixed greens with fresh vegetables and a flavorful dressing.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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

# Steps:

01 - Pat chicken breasts dry and season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
02 - Warm 1 tablespoon olive oil in a large skillet over medium-high heat.
03 - Place chicken breasts in skillet and sear for 5 to 6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove from pan and let rest for 2 to 3 minutes.
04 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until combined.
05 - In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and optional feta cheese. Drizzle dressing over and toss gently to coat.
06 - Slice rested chicken thinly and arrange over dressed greens. Serve immediately while warm.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means dinner happens on even the busiest nights.
  • The warm chicken against cool, crisp greens creates this perfect temperature contrast that feels both light and genuinely satisfying.
  • One skillet and minimal cleanup mean you're not staring at dishes when you could be eating.
02 -
  • Patting the chicken dry isn't optional if you want that sear; moisture is the enemy of a golden crust.
  • Resting the chicken for those few minutes prevents it from being dry when you slice it; I learned this the hard way after my first rubbery attempt.
  • Your dressing should taste slightly aggressive on its own before it hits the salad, because the greens will mellow it out.
03 -
  • If your chicken breasts are particularly thick, butterfly them or pound them to an even ½-inch thickness to avoid a raw center and overcooked edges.
  • The dressing can be made hours ahead and actually tastes better as the flavors meld together; just whisk again before using.
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