Pan-Seared Chicken Salad with Lemon-Mustard Dressing

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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.

A hearty chicken salad featuring tender pan-seared chicken breast atop crisp greens, tossed in a bright lemon-mustard dressing for a refreshing meal. This American-inspired 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 420 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 American cuisine 420 cal/serving

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Ingredients

12 oz, pounded to even thickness boneless skinless chicken breast
2 tbsp olive oil
4 cups mixed salad greens
1 cup, halved cherry tomatoes
1/2 medium, sliced thin cucumber
2 tbsp, freshly squeezed lemon juice
1 tbsp Dijon mustard
1 tsp honey
1/2 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 12 oz pounded chicken breast with 1/4 tsp salt and 1/4 tsp pepper, then sear for 5-6 minutes per side until golden brown and cooked through (internal 165°F). Remove and let rest for 5 minutes.
Step 2: In a small bowl, whisk together 2 tbsp freshly squeezed lemon juice, 1 tbsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until smooth to make the dressing.
Step 3: Slice the rested chicken breast into 1/2-inch strips.
Step 4: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 thinly sliced cucumber.
Step 5: Drizzle the lemon-mustard dressing over the salad and toss gently to coat every leaf.
Step 6: Top the dressed salad with the sliced chicken strips and serve immediately for a protein-packed lunch.