Pan-Seared Chicken Salad with Lemon-Dijon 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 atop fresh greens with a tangy lemon-Dijon dressing for a light and satisfying salad. This chicken recipe, ready in about 25 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 380 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: 15 min Serves 2 International cuisine 380 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
4 cups mixed salad greens
1 cup, halved cherry tomatoes
1 small, thinly sliced cucumber
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp honey
3/4 tsp, divided salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
Step 3: Remove chicken from skillet and let rest for 5 minutes before slicing into thin strips.
Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 5: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 small thinly sliced cucumber. Drizzle the lemon-Dijon dressing over the salad and toss gently to coat.
Step 6: Top the salad with the sliced chicken and serve immediately for a fresh, protein-packed meal.