Sautéed Chicken Salad with Lemon Vinaigrette

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.

Juicy pan-seared chicken tossed with crisp greens and a bright lemon vinaigrette dressing for a satisfying and healthy meal. This American-inspired chicken recipe, ready in about 22 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 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

2, about 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
3 tbsp, freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp honey
1/2 tsp salt
1/4 tsp freshly ground 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 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then place in the skillet. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and let rest for 5 minutes.
Step 2: While chicken rests, in a large bowl whisk together 3 tbsp freshly squeezed lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1/2 tsp salt until emulsified.
Step 3: Add 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 small thinly sliced cucumber to the bowl. Toss gently to coat evenly with the lemon vinaigrette.
Step 4: Slice rested chicken breasts into thin strips and arrange over the salad. Serve immediately for a fresh, protein-packed meal.