Quick Pan-Seared Chicken Salad (Printable)

Tender seared chicken paired with fresh greens, cherry tomatoes, and a zesty olive oil dressing.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz)
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 the chicken breasts dry, then season both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove from heat and allow to rest for 2 to 3 minutes.
03 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully combined.
04 - In a large salad 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 on top of the dressed greens. Serve immediately.

# Expert Tips:

01 -
  • Warm chicken on cool greens creates this perfect temperature contrast that somehow makes the whole salad feel more satisfying than it has any right to be.
  • Twenty-two minutes from cutting board to plate means you can actually enjoy dinner instead of spending your evening cooking.
  • The seared crust on the chicken stays crispy enough to be interesting even after it sits on the greens for a minute.
02 -
  • A wet chicken will never sear properly no matter how hot your pan is or how patient you think you're being—the moisture creates steam, and steam is the enemy of crust.
  • Slicing the chicken against the grain makes it more tender; it's one of those small knife techniques that actually changes the eating experience, not just the appearance.
03 -
  • Season your chicken generously before it hits the pan and then taste the finished dressing aggressively before assembling everything; these two moments of salt and flavor are where the whole dish gets decided.
  • If your chicken breasts are thicker than about an inch, carefully cut them in half horizontally to even them out so they cook at the same rate without one side drying out while you wait for the other to finish.
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