Method

Salad Base

Tear bibb lettuce into bite-sized pieces, place into a large bowl, chill until ready to assemble.

Core and cut heirloom tomatoes into wedges (about 8 wedges per tomato). Pat gently to remove excess juice and set aside on a paper towel-lined plate.

Chicken

Prep

If chicken breasts are thick, butterfly or pound to an even thickness (about 1/2 inch) for even cooking. Pat dry with paper towels.

Season

Brush chicken with 1 tablespoon olive oil and season all over with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Cook

Heat a skillet over medium-high heat. Add a thin film of oil or use a nonstick pan. Cook chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer registers 165°F (74°C) in the thickest part and the exterior is golden-brown. Remove to a cutting board and let rest 5 minutes.

Slice

Slice the rested chicken crosswise into 1/4-inch strips. Keep warm or refrigerate briefly if serving chilled.

Dressing

Whisk together 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and slightly thickened. Taste and adjust acidity or seasoning if desired. If you prefer a thinner dressing, whisk in 1–2 teaspoons water.

Assembly & Garnish

Arrange the chilled bibb lettuce on a serving platter or individual plates. Nestle the heirloom tomato wedges among the leaves.

Fan the sliced chicken across the top of the lettuce and tomatoes, distributing evenly.

Drizzle the dressing evenly over the salad (or serve on the side). Finish with 1/2 tablespoon olive oil drizzled over the chicken and a light grind of 1/8 teaspoon black pepper.

Scatter 1/4 cup microgreens or chopped parsley over the top for brightness and serve immediately.

Miranda's Topless Chicken Salad Recipe