Quick Pan-Seared Chicken Salad (Printable version)

Juicy seared chicken served warm over crisp greens with a tangy dressing for a light meal.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - Pat chicken breasts dry with paper towels and 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 until shimmering.
03 - Place chicken breasts in the skillet and cook for 5 to 6 minutes per side, until golden brown and an internal temperature of 165°F (74°C) is reached. Remove from skillet and let rest for 2 to 3 minutes.
04 - Whisk extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper together in a small bowl until emulsified.
05 - Combine mixed greens, cherry tomatoes, red onion, cucumber, and optional feta cheese in a large salad bowl. Drizzle with dressing and toss gently to coat evenly.
06 - Slice rested chicken breasts thinly and arrange atop the dressed salad greens. Serve immediately.

# Expert tips:

01 -
  • The whole thing comes together in under 25 minutes, so it works for actual weeknights, not just fantasy meal planning.
  • Those golden, crispy edges on the chicken contrast perfectly with tender greens, and the warm-cold combination keeps every bite interesting.
  • It feels fancy enough to eat alone with intention, but simple enough that you're not stressed about getting it right.
02 -
  • Don't skip drying the chicken—I learned this the hard way after making rubbery, pale chicken more times than I care to admit, and dry chicken transforms everything.
  • The internal temperature matters more than how it looks, so trust a thermometer and don't rely on color alone or you might end up with either dry or slightly undercooked chicken.
  • Dress the salad just before serving so the greens stay crisp instead of becoming limp and sad by the time you eat.
03 -
  • Season the salad greens while the dressing bowl is still full so you coat everything evenly, then arrange the sliced chicken on top so it doesn't get buried and lose its golden texture.
  • If your chicken breasts are thicker than an inch, gently pound them to an even thickness before seasoning so they cook through without drying out the edges.
Go back