Pan-Seared Chicken Salad with Lemon-Mustard Dressing

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

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 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
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 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.
  2. 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.
  3. Step 3: Slice the rested chicken breast into 1/2-inch strips.
  4. Step 4: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 thinly sliced cucumber.
  5. Step 5: Drizzle the lemon-mustard dressing over the salad and toss gently to coat every leaf.
  6. Step 6: Top the dressed salad with the sliced chicken strips and serve immediately for a protein-packed lunch.

Frequently asked questions

How long does Pan-Seared Chicken Salad with Lemon-Mustard Dressing 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 Lemon-Mustard Dressing?

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 Lemon-Mustard Dressing?

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 Lemon-Mustard Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon-Mustard Dressing?

American 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