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Chicken Breast Salad

Lemon-Oregano Chicken Breast Salad Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 6 oz each)
  • 3 tbsp olive oil, divided
  • ¾ tsp dried oregano, divided
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 5 oz mixed salad greens
  • 1 cup cherry tomatoes, halved
  • ½ English cucumber, diced
  • ¼ small red onion, thinly sliced
  • ¼ cup crumbled feta cheese
  • 2 tbsp fresh lemon juice
  • 1 small garlic clove, minced
  • 1 tsp Dijon mustard

Method
 

  1. Set a large skillet over medium-high heat. Pat the chicken dry, rub with 1 tbsp olive oil, and season with ½ tsp oregano, salt, and pepper. Let rest while the pan heats.
  2. Cook the chicken for 5-6 minutes per side, until deeply golden and an instant-read thermometer reads 160°F. Rest for 5 minutes.
  3. Whisk together the remaining 2 tbsp olive oil, lemon juice, garlic, Dijon, and remaining ¼ tsp oregano with a pinch of salt and pepper until emulsified.
  4. Toss the greens, tomatoes, cucumber, and onion with half the dressing.
  5. Divide the salad between plates. Slice the chicken against the grain and arrange on top. Sprinkle with feta and drizzle with the remaining dressing. Serve warm.

Notes

The chicken stays moist thanks to the quick sear and short rest. If you prefer to cook indoors without smoking up the kitchen, lower the heat slightly after the first flip and cover the pan for the last 2 to 3 minutes. The dressing tastes even better after 10 minutes of sitting, so make it first if you have time.