Pan-Seared Chicken Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Juicy pan-seared chicken breast served atop a bed of crisp greens, drizzled with a bright citrus vinaigrette for a refreshing lunch. This chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breast, olive oil, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz boneless skinless chicken breast
• 2 tbsp olive oil
• 3 cups mixed salad greens
• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Season 6 oz boneless skinless chicken breast evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Place the chicken in the skillet and cook for 5-6 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F; remove and let rest 5 minutes.
3. Step 3: In a small bowl, whisk together 2 tbsp orange juice, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, and 1 tbsp olive oil until emulsified and slightly thickened.
4. Step 4: Slice the rested chicken into 1/2-inch strips and arrange over 3 cups mixed salad greens.
5. Step 5: Drizzle the citrus vinaigrette over the salad and toss gently to combine before serving.