Chicken Salad Recipe

Prepare and cook chicken

Pat chicken breasts dry and season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. When oil shimmers, add chicken and cook 5–6 minutes per side until golden and internal temperature reaches 74°C (165°F). Remove from pan and let rest 5 minutes, then slice thinly against the grain.

Prepare vegetables

While the chicken cooks, wash and spin the salad greens, then tear into bite-sized pieces and place in a large bowl. Slice the tomato into wedges or thick slices and thinly slice the red onion if using. Add the tomato and onion to the greens.

Toast sourdough

Heat a separate skillet over medium. Spread butter (or brush 1 tsp olive oil) on sourdough slices and toast 1–2 minutes per side until golden and crisp. Cut each slice in half or into triangles for serving.

Combine mayonnaise (3 tbs), Greek yogurt (2 tbs), Dijon mustard (1 tsp), lemon juice (1 tbs), honey (1 tsp), minced garlic (0.5 tsp), 0.25 tsp salt and 0.25 tsp black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning or lemon/honey balance as desired. If the dressing is too thick, thin with 1–2 teaspoons water or additional lemon juice.

Reserve about 2 tablespoons of dressing for drizzling on the toasted sourdough if desired. Toss the remaining dressing with the greens and tomatoes until lightly coated.

Place dressed greens and tomatoes on plates or a large platter. Arrange sliced chicken over the salad. Drizzle the reserved dressing over the chicken and bread, or serve extra on the side.

Garnish with chopped parsley if using, and season with additional salt and pepper to taste. Serve immediately with toasted sourdough alongside.