Quick Pan-Seared Chicken Salad (Printable Version)

Juicy pan-seared chicken paired with dressed mixed greens and fresh vegetables for a quick meal.

# List of Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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 Make It:

01 - Pat chicken breasts dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika.
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 cooked through to an internal temperature of 165°F (74°C). Remove from heat and let rest for 2 to 3 minutes.
03 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
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 evenly.
05 - Slice the rested chicken thinly and arrange over the dressed salad greens. Serve immediately.

# Expert Advice:

01 -
  • Ready in under 25 minutes but tastes like you spent way more time on it.
  • The warm chicken on cool crisp greens creates this perfect temperature contrast that feels indulgent without any guilt.
  • You can prep the salad while the chicken cooks, so there's barely any real waiting involved.
02 -
  • Don't skip the resting time or you'll lose those flavorful juices into your salad bowl instead of keeping them in the meat where they belong.
  • The dressing should be balanced between acid and oil—too much vinegar will make the greens soggy and ruin your whole meal, so taste as you go and adjust for your preference.
03 -
  • Use a meat thermometer if you have one—it removes all the guesswork and guarantees perfectly cooked chicken every single time.
  • If your chicken breasts are thick and uneven, gently pound them to an even thickness so they cook uniformly without the thin edges becoming rubbery.
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