Chicken Salad Plate Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. Pound to an even thickness (about 1/2 inch) if one end is much thicker so they cook evenly.

Season both sides of the chicken breasts with 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder. Rub with 1 tbs olive oil to coat.

Heat a large skillet over medium-high heat. When hot, add the chicken and cook 5–6 minutes on the first side without moving, until golden. Flip and cook another 4–6 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total time will depend on thickness.

Remove chicken to a plate and let rest 8–10 minutes, then dice into roughly 1/2-inch pieces. Resting keeps the chicken moist and makes it easier to dice.

While chicken cooks, prepare mix-ins: finely dice 2 celery stalks, core and small-dice 1 apple, halve 1/2 cup grapes, mince 1/4 cup red onion, and roughly chop 1/2 cup toasted pecans (toast in a dry skillet 3–4 minutes until fragrant if not pre-toasted). Chop 2 tbs fresh parsley.

Place all cooled, diced chicken and the prepared mix-ins into a large mixing bowl and gently toss to combine before adding dressing.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, and 1 tsp honey until smooth.

Season the dressing with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust — add more lemon for brightness or a pinch more honey if you prefer sweeter.

Pour the dressing over the chicken and mix-ins. Gently fold until everything is evenly coated. Refrigerate 10–15 minutes if you want the flavors to meld; otherwise serve immediately.

Arrange 4 cups mixed salad greens across two plates (serves 2). Divide sliced cucumber and halved cherry tomatoes between the plates as a bed or on the side.

Spoon the chicken salad (about half on each plate) on top of the greens or in a neat mound beside them. Garnish with extra toasted nuts (2 tsp), a sprinkle of chopped parsley, and lemon wedges.

Serve chilled or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 3 days.