Chicken Salad Recipe

Prepare and pound

Pat the 2 chicken breasts dry with paper towels. If breasts are very thick, butterfly or gently pound to an even thickness about 0.5–0.75 inch to ensure even cooking.

Season

Rub the chicken with 1 tablespoon olive oil. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried oregano. If using, squeeze the juice of half a lemon over the chicken and rub it in.

Preheat grill or pan

Preheat an outdoor grill or grill pan/skillet over medium-high heat until hot (about 400°F / 200°C surface). Lightly oil the grates or pan to prevent sticking.

Grill the chicken

Place the chicken on the grill or pan. Cook 4–6 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C) and the exterior is nicely browned. Adjust time for thickness.

Rest and slice

Transfer chicken to a cutting board and let rest 5–7 minutes to retain juices. Slice the chicken thinly against the grain into strips for serving.

Prepare produce: Rinse and dry the romaine or mixed greens thoroughly and chop or tear into bite-size pieces to make 6 cups. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons to measure about 1 cup. Thinly shred or finely slice the red/purple cabbage to make 1 cup. Core, seed, and thinly slice the green bell pepper to yield 1/2 cup. Thinly slice the red onion to equal 1/4 cup; if raw onion is strong, soak slices in cold water 5 minutes and drain. Combine all prepared vegetables in a large salad bowl.

Add croutons and cheese: Just before serving, add 3/4 cup croutons and 1/2 cup shredded cheese to the salad bowl or sprinkle on individual plates so croutons remain crunchy.

Make the dressing: In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake firmly until emulsified and slightly thickened. Taste and adjust acidity or seasoning if desired.

Dress the salad: Drizzle about half the dressing over the combined salad base and toss gently to coat. Use remaining dressing on the side for guests or add additional to taste.

Top with chicken and serve: Arrange the sliced grilled chicken over the dressed salad. Sprinkle any remaining croutons and cheese on top. Serve immediately while chicken is still slightly warm.