Quick Pan-Seared Chicken Salad (Printer-Friendly)

Juicy seared chicken paired with mixed greens, cherry tomatoes, and a tangy balsamic 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 pepper, to taste

# Method:

01 - Pat the 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. Add the chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove from heat and let rest for 2 to 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 emulsified.
04 - In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and optional feta cheese. Drizzle the dressing over the salad and toss gently to coat evenly.
05 - Slice the rested chicken thinly and arrange it over the dressed salad greens. Serve immediately.

# Expert Suggestions:

01 -
  • Hot chicken over cold greens is that magic temperature contrast that makes you feel like you're eating something special, not just lunch.
  • It comes together faster than you'd expect, so even on chaotic days it tastes like you actually tried.
  • The smoked paprika does heavy lifting on flavor while the rest of the ingredients stay simple and real.
02 -
  • Pat that chicken completely dry—moisture is the enemy of a good sear, and I learned this the hard way when I ended up steaming instead of browning.
  • Don't skip letting it rest; those three minutes make the difference between juicy and dry, and it's the easiest step to actually get right.
  • Dress the salad right before eating because wet greens turn to mush, and all your careful work disappears in ten minutes flat.
03 -
  • Use a meat thermometer and actually check that internal temperature—it's the difference between guessing and knowing your chicken is perfect every single time.
  • Make extra dressing because good vinaigrette disappears fast and it keeps in a jar for a week waiting for the next salad.
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