Pan-Seared Chicken Salad with Creamy Avocado Dressing

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken breast served over crisp greens and drizzled with a smooth avocado dressing, blending freshness and richness in every bite. This chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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 2 International cuisine 450 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 cups mixed salad greens
1 medium ripe avocado
1/4 cup plain Greek yogurt
2 tbsp lemon juice
1 small, minced garlic clove
2 tbsp (to thin dressing) water

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Instructions

Step 1: Season 2 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 3: While chicken cooks, combine 1 medium ripe avocado (peeled and pitted), 1/4 cup plain Greek yogurt, 2 tbsp lemon juice, 1 small minced garlic clove, and 2 tbsp water in a blender or bowl; blend or whisk until smooth and creamy.
Step 4: Slice cooked chicken breasts into 1/2-inch strips and arrange over 4 cups mixed salad greens on two plates.
Step 5: Drizzle the creamy avocado dressing over the salad and chicken, serving immediately for a fresh and satisfying meal.