Save The first time I made this salad was on a Tuesday evening when I wanted something fast but not boring. I had chicken thawing and a bag of mixed greens that needed using, so I just threw everything in a hot skillet and hoped for the best. The smell of searing chicken with garlic and paprika filled the kitchen, and suddenly Tuesday night felt like a proper dinner.
My roommate walked in right as I was slicing the chicken and asked what smelled so good. We ended up eating standing up at the counter, both of us surprised at how satisfying such a simple meal could be. Now its my go-to when I want real food but zero fuss.
Ingredients
- Boneless skinless chicken breasts: Pat them completely dry before seasoning because moisture is the enemy of good searing
- Olive oil: Use regular olive oil for cooking not the expensive extra virgin stuff which burns too easily over high heat
- Garlic powder and smoked paprika: This combo creates this smoky savory crust that tastes like you spent way more effort than you actually did
- Mixed salad greens: The pre washed bags are fine but anything with arugula or spinach adds nice peppery notes
- Cherry tomatoes: They burst in your mouth and bring sweetness that balances the savory chicken perfectly
- Red onion: Slice it paper thin because raw red onion can overpower everything if the pieces are too thick
- Feta cheese: The salty creaminess cuts through the dressing and ties the warm chicken and cool veggies together
- Extra virgin olive oil for dressing: This is where you use the good oil because youre not cooking it so you can actually taste it
- Balsamic vinegar: Adds that sweet acidity that makes every bite interesting instead of just one note
- Dijon mustard: The secret ingredient that makes dressing actually stick to the greens instead of pooling at the bottom
- Honey: Just enough to mellow out the vinegar and bring all the flavors together
Instructions
- Season the chicken like you mean it:
- Pat those chicken breasts completely dry with paper towels because any moisture will just steam instead of sear. Rub both sides with the salt pepper garlic powder and smoked paprika like youre giving it a proper massage.
- Get your skillet screaming hot:
- Heat that olive oil in a large skillet over medium-high heat until it shimmers and smells faintly of olive fruit. You want to hear that sizzle immediately when the chicken hits the pan.
- Sear until golden and gorgeous:
- Lay in the chicken breasts and let them cook undisturbed for 5 to 6 minutes until they release easily and have a deep golden crust. Flip and cook another 5 to 6 minutes until the internal temperature hits 165°F.
- Let it rest like a patient person:
- Remove the chicken to a cutting board and just walk away for 2 to 3 minutes because slicing it immediately will let all those juices run out onto the board instead of staying in the meat where they belong.
- Whisk up something special:
- In a small bowl whisk together the extra virgin olive oil balsamic vinegar Dijon mustard and honey until it thickens slightly and looks like proper dressing instead of separated oil and vinegar.
- Build something beautiful:
- Pile those mixed greens into a large salad bowl and scatter over the cherry tomatoes red onion cucumber and feta cheese. Drizzle with dressing and toss gently until every leaf is lightly coated.
- Bring it all together:
- Slice the rested chicken into thin strips against the grain which helps it stay tender. Arrange the warm slices over the dressed greens and serve immediately while the chicken is still slightly warm.
Save Last summer I made this for my parents when they visited unexpectedly and my mom asked for the recipe which is basically her highest compliment. We sat on the back porch and ate while talking about nothing important and I remember thinking this is exactly what dinner should be.
Making It Your Own
Sometimes I add sliced avocado when I want something creamier or toast up some walnuts and toss them in for crunch. The recipe works because the foundation is solid not because you have to follow it exactly.
The Bread Question
A slice of crusty bread on the side makes this feel like a complete meal especially when you use it to soak up any extra dressing left in the bowl. But honestly its pretty filling on its own too.
Timing Is Everything
I always prep all the vegetables and whisk the dressing before I even start the chicken because once you start cooking everything moves fast. The last thing you want is perfectly cooked chicken getting cold while youre hunting for a cutting board and cucumber.
- Get everything mis en place before the pan hits the heat
- Warm plates make a surprisingly big difference
- Eat this right after assembling because nobody likes soggy greens
Save This is the kind of dinner that makes you feel like an adult who has their life together even if you just threw it together in 20 minutes.
Cooking Q&A
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before seasoning and sear it over medium-high heat to lock in juices, letting it rest briefly after cooking.
- → Can I use different greens in this dish?
Yes, feel free to substitute or mix your favorite salad greens such as kale, butter lettuce, or mixed spring greens.
- → What can I add for extra flavor or texture?
Adding sliced avocado, toasted nuts, or substituting goat cheese for feta can enhance richness and crunch.
- → Is there a recommended seasoning for the chicken?
A blend of salt, black pepper, garlic powder, and smoked paprika provides a balanced, smoky flavor profile.
- → How is the dressing prepared?
Whisk extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a tangy dressing.