Pan-Seared Chicken Salad with Creamy Herb Dressing

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

A vibrant chicken salad with tender pan-seared chicken breast and a tangy herb dressing that brightens every bite. This Mediterranean-inspired chicken recipe, ready in about 27 minutes, pairs boneless skinless chicken breasts, 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 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.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 4 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1 medium, sliced into half-moons cucumber
• 1/3 cup plain Greek yogurt
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp, finely chopped fresh dill
• 2 tbsp lemon juice
• 1, minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 2 boneless skinless chicken breasts (6 oz each) evenly with 1/2 tsp salt and 1/4 tsp black pepper, then place in the skillet and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove and let rest for 5 minutes.
2. Step 2: While the chicken rests, prepare the dressing by whisking together 1/3 cup plain Greek yogurt, 2 tbsp fresh lemon juice, 2 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh dill, 1 minced garlic clove, and a pinch of salt until smooth and creamy.
3. Step 3: Slice the rested chicken breasts into thin strips. In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 medium cucumber sliced into half-moons, and the chicken strips. Drizzle the creamy herb dressing over the salad and toss gently to coat everything evenly before serving.