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Course Salad

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 4 cups mixed salad greens spring mix, romaine, or spinach
  • 1 cup cherry tomatoes halved
  • 1 small cucumber sliced
  • 1/2 small red onion thinly sliced
  • 1 cup fresh fruit such as strawberries, blueberries, or sliced grapes
  • 1/2 cup mandarin orange segments fresh or canned in juice, drained
  • 1/4 cup crumbled feta or goat cheese optional
  • 1/4 cup toasted nuts or seeds almonds, walnuts, or pumpkin seeds
  • For the sweet fruity dressing:
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp orange juice or apple juice
  • 1 tbsp balsamic or apple cider vinegar
  • 1-2 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Pan-Frying the Chicken to Golden Perfection
  • Perfect pan-fried chicken is juicy inside and nicely browned outside. A hot pan and a quick rest time are the secrets.
  • Pat chicken breasts dry with paper towels
  • Season both sides with salt, pepper, and a pinch of garlic powder or paprika
  • Heat 1–2 tbsp olive oil in a large skillet over medium-high heat
  • Add chicken and cook 5–6 minutes per side, until golden and cooked through
  • Transfer to a plate and let rest for 5 minutes before slicing
  • Resting the chicken allows the juices to redistribute, so every bite stays tender. Slice it into strips or bite-size pieces just before adding to the salad.
  • Action tip: Butterfly thick chicken breasts or gently pound them to even thickness so they cook faster and more evenly in the pan.
  • Making the Sweet Fruity Dressing
  • This fruity dressing comes together in minutes and can be adjusted to your taste. Use more juice for sweetness or more vinegar for tang.
  • Add olive oil, orange juice, vinegar, honey or maple syrup, and Dijon mustard to a small jar
  • Season with a pinch of salt and black pepper
  • Close the lid tightly and shake vigorously until emulsified
  • Taste and adjust sweetness, salt, or acidity as needed
  • The result is a silky, sweet-tart dressing that clings beautifully to the greens and highlights the fruit in the salad.
  • Action tip: Make a double batch of dressing, store it in the fridge for up to 5 days, and shake well before each use for quick salads all week.
  • Assembling and Serving Your Chicken and Fruit Salad
  • Once everything is prepped, assembling the salad takes just a few minutes. You can build one large platter or individual bowls.
  • Place mixed greens in a large bowl or on a serving platter
  • Top with cucumber, cherry tomatoes, and red onion
  • Add fresh fruit and mandarin orange segments evenly over the top
  • Sprinkle with nuts or seeds and cheese, if using
  • Arrange sliced pan-fried chicken over the salad
  • Drizzle with fruity dressing just before serving and toss gently
  • Serve immediately so the greens stay crisp and the chicken is still slightly warm. This contrast in texture and temperature makes every bite satisfying.