Pan-Seared Chicken Salad
with herb vinaigrette
Crisp veggies and juicy, pan-seared chicken make a crowd-pleasing meal that's fast and easy any time. We've given it a boost of flavor from homemade herb vinaigrette. Feel free to customize with your favorite salad toppings and any veggies you have on hand
Ingredients
- Vinegar, white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 Tbsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Fresh herbs - 1 Tbsp , finely chopped (Any combination of parsley, chives and dill; sub dried)
- Eggs - 4
- Carrots - 8 oz , shredded (look for pre-shredded to save time)
- Chicken breasts, boneless and skinless - 1 lb , halved
- Salt - 3/4 tsp
- Garlic powder - 1/2 tsp
- Black pepper - 1/4 tsp
- Lettuce, romaine - 8 oz , chopped (sub any salad greens)
- Tomatoes, cherry or grape - 1 cup , halved
- Cucumbers - 8 oz , chopped
- Oil, cooking - 1 Tbsp
- Pepitas / pumpkin seeds - 1/4 cup (sub sunflower seeds)
Prep
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Boil eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. (Can be done up to 5 days ahead)
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Make herb vinaigrette - Combine vinegar, mustard, and honey. Add olive oil while whisking. If you'd like a completely smooth vinaigrette, add herbs and blend with an immersion blender. (You can also just finely chop the herbs by hand and whisk them in.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
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Carrots - If not using pre-shredded carrots, use a box grater or food processor to shred. (Can be done up to 3 days ahead)
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Chicken - Halve chicken breasts lengthwise to thin and tenderize with a fork. Season on both sides with salt, garlic powder, and pepper. (Can be done 1 day ahead)
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Make
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Heat a skillet with cooking oil over medium-high heat. Add chicken and sear on both sides until golden brown and cooked through (165F / 74C degrees), 6 to 10 minutes total. If all of the chicken won't fit in the pan at once, do this in batches. Add some more oil to the pan if it starts to look dry.
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While chicken cooks, peel the eggs and slice or chop them.
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Transfer chicken to a cutting board and let rest for a few minutes, then slice into strips.
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If dressing was made ahead, give it a stir.
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Assemble salads by forming a bed of lettuce on each serving plate. Layer eggs, tomatoes, cucumbers, and carrots over top of lettuce.
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Top salads with chicken and drizzle with dressing until dressed to your liking. Sprinkle pepitas on top. Enjoy!
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