Pan-Seared Chicken Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breast served atop a bed of crisp greens, drizzled with a bright citrus vinaigrette for a refreshing lunch. This international-inspired chicken 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.

Prep: 10 min Cook: 12 min Serves 1 International cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Pan-Seared Chicken Salad with Citrus Vinaigrette take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Salad with Citrus Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Salad with Citrus Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Salad with Citrus Vinaigrette?

International chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes