Quick Pan-Seared Chicken Salad (Printable)

Tender seared chicken atop crisp greens with a flavorful dressing for a light, satisfying meal.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 10.6 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 Steps:

01 - Pat chicken breasts dry with paper towels and season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat and sear chicken breasts for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.
03 - Remove chicken from skillet and let rest for 2 to 3 minutes to retain juices.
04 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
05 - In a large bowl, toss mixed greens, cherry tomatoes, red onion, cucumber, and optional feta cheese with the dressing until evenly coated.
06 - Slice rested chicken thinly, arrange over the dressed greens, and serve immediately.

# Expert Suggestions:

01 -
  • The whole thing comes together faster than ordering delivery, and there's zero guilt about what you're eating.
  • That moment when warm chicken meets cold crisp greens is genuinely satisfying in a way that feels like you did something right.
  • You can taste the paprika on each bite of chicken, reminding you that seasoning actually matters.
02 -
  • Don't skip patting the chicken dry or you'll end up steaming it instead of searing it, and the difference between a good crust and a pale, damp surface is honestly everything.
  • That "rest for two to three minutes" isn't just chef talk—I learned the hard way that slicing into chicken immediately releases all the moisture, turning it dry no matter how perfect the sear was.
03 -
  • Slice your chicken against the grain—looking at those little fibers and cutting perpendicular to them makes every bite more tender-feeling than if you slice with the grain.
  • If you're eating this the next day, keep the warm chicken and cold salad separate in the fridge and combine them just before eating so nothing gets soggy or warm.
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