Quick Pan-Seared Chicken Salad (Printable)

Juicy seared chicken with fresh greens and a tangy dressing for a light, satisfying meal.

# What You Need:

→ 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:

01 - Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken breasts in the skillet and sear until golden brown and cooked through, about 5–6 minutes per side (internal temperature 165°F). Remove from heat and let rest for 2–3 minutes.
03 - While the chicken rests, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
04 - In a large salad bowl, combine mixed salad greens, cherry tomatoes, red onion, cucumber, and feta cheese if using. Drizzle with dressing and toss gently to coat evenly.
05 - Slice the rested chicken breasts thinly and arrange over the dressed salad greens. Serve immediately for best flavor and texture.

# Expert Advice:

01 -
  • It's genuinely ready in under 25 minutes, no mise en place drama required.
  • The chicken stays juicy because you're not overthinking it, and warm protein on cold greens feels like a small victory.
  • You can doctor it however you want—add avocado, swap cheeses, toss in nuts—and it still works beautifully.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when mine steamed instead of seared, and the whole dish tasted flat.
  • Warm chicken on cold greens is the actual magic here; if your chicken is cold by the time you plate it, reheat it gently or serve the salad at room temperature.
03 -
  • If your chicken breasts are thick, gently pound them to an even thickness before seasoning so they cook evenly and stay tender.
  • Make extra dressing and keep it in the fridge; it's excellent on roasted vegetables and actually tastes better the next day.
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