Salad Chicken Recipe

Prepare and season

Pat the chicken breasts dry with paper towels. Pound gently to even thickness (about 3/4 inch) if one side is much thicker than the other so they cook evenly. In a small bowl whisk together 1 tbsp olive oil, 1 tbsp lemon juice, minced garlic, dried oregano, 1 tsp salt and 1 tsp black pepper. Rub the mixture evenly over both sides of the chicken breasts and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook (pan-sear method)

Heat a large skillet over medium-high heat until hot. Add a thin film of oil or a bit of nonstick spray. Place the chicken breasts in the skillet and cook undisturbed 4–5 minutes until a golden crust forms. Flip and reduce heat to medium; continue cooking 4–6 minutes more, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove chicken to a cutting board and let rest 5–7 minutes (carryover will bring temperature to 165°F).

Alternative cook (poaching)

If you prefer poached chicken for salads: place seasoned breasts in a single layer in a skillet or saucepan and add 2 cups water or low-sodium chicken broth to come about halfway up the sides of the chicken. Bring to a gentle simmer over medium heat, cover, and simmer gently 12–15 minutes depending on thickness, until internal temp is 165°F. Remove and rest 5 minutes before slicing.

Slice chicken

Using a sharp knife, slice the rested chicken breasts thinly across the grain into 1/4-inch slices. Set aside.

In a small jar or bowl combine 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard and 1 tsp honey. Season with 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in the jar until emulsified and slightly thickened. Taste and adjust seasoning or acidity (add more vinegar for brightness, more honey for sweetness).

Place 4 cups mixed salad greens in a large bowl or on individual plates. Scatter halved cherry tomatoes, cucumber slices, and thin red onion over the greens. Add sliced avocado and sprinkle feta cheese and toasted nuts if using.

Drizzle about half of the dressing over the salad and toss gently to coat. Arrange the sliced chicken on top of the salad. Drizzle remaining dressing over the chicken or serve extra on the side. Finish with a grind of fresh black pepper and an optional squeeze of lemon.

Serve immediately while the chicken is still slightly warm for best contrast of temperatures. Leftovers: store dressing separately and keep chicken chilled; assemble just before serving.