Dinner just got more exciting! If you’re tired of the same old chicken and salad routine, you’re in for a treat. We’ve gathered 19 mouthwatering recipes that transform simple chicken breast and fresh greens into quick, satisfying meals perfect for busy weeknights. From zesty summer bowls to cozy warm salads, there’s something here for every craving. Get ready to discover your new favorite go-to dinner!
Grilled Chicken Caesar Salad
Just now, as afternoon light slants across the kitchen counter, I find myself craving something both nourishing and nostalgic. Grilled chicken Caesar salad feels like the quiet answer—a meal that holds space for both simplicity and satisfaction, where crisp greens meet smoky char in a familiar embrace.
Ingredients
Chicken breast – 1 lb
Romaine lettuce – 1 head
Caesar dressing – ½ cup
Parmesan cheese – ¼ cup, grated
Croutons – 1 cup
Olive oil – 1 tbsp
Black pepper – ½ tsp
Salt – ½ tsp
Instructions
1. Preheat your grill to 425°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the chicken breast completely dry with paper towels—this helps achieve a crispier sear.
3. Rub the chicken with olive oil, then season both sides evenly with salt and black pepper.
4. Place the chicken on the preheated grill and cook for 6 minutes without moving it to develop grill marks.
5. Flip the chicken using tongs and grill for another 6 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes—this allows the juices to redistribute for a more tender result.
7. While the chicken rests, chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
8. Slice the rested chicken against the grain into ½-inch thick strips.
9. Add the sliced chicken, croutons, and grated Parmesan cheese to the bowl with the romaine.
10. Drizzle the Caesar dressing evenly over the salad and toss gently with salad tongs until all ingredients are lightly coated.
Sometimes the crunch of romaine against the smoky, tender chicken feels like a small, quiet celebration. I love serving this salad in wide, shallow bowls where the ingredients can sprawl comfortably, or topping it with an extra sprinkle of Parmesan for those who crave a sharper, saltier finish.
Lemon Herb Chicken Breast with Arugula Salad
Musing on quiet afternoons like this, I find myself returning to simple, nourishing meals that feel like a gentle embrace. There’s something profoundly comforting about the bright, clean flavors of lemon and herbs mingling with tender chicken and peppery greens. This dish has become my go-to when I need both lightness and satisfaction in equal measure.
Ingredients
Chicken breast – 1 lb
Olive oil – 2 tbsp
Lemon juice – 3 tbsp
Dried oregano – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Arugula – 4 cups
Parmesan cheese – ¼ cup, shaved
Instructions
1. Pat the chicken breast completely dry with paper towels.
2. Drizzle 1 tablespoon of olive oil over both sides of the chicken.
3. Sprinkle the dried oregano, salt, and black pepper evenly over the chicken.
4. Heat a skillet over medium-high heat for 2 minutes until hot.
5. Place the chicken in the skillet and cook for 6 minutes without moving it.
6. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F.
7. Transfer the chicken to a cutting board and let it rest for 5 minutes.
8. While the chicken rests, place the arugula in a large bowl.
9. Whisk together the remaining 1 tablespoon of olive oil and lemon juice in a small bowl.
10. Pour the dressing over the arugula and toss gently to coat.
11. Slice the rested chicken against the grain into ½-inch thick pieces.
12. Arrange the sliced chicken over the dressed arugula.
13. Top with shaved Parmesan cheese.
A perfectly cooked chicken breast yields tender, juicy slices that contrast beautifully with the crisp, peppery arugula. The bright lemon dressing cuts through the richness while the salty Parmesan adds depth to each bite. For a lovely presentation, serve it family-style on a large platter with extra lemon wedges for squeezing at the table.
Thai Chicken Salad with Peanut Dressing
Holding this bowl feels like catching sunlight in my kitchen, the crisp greens waiting patiently for their transformation into something vibrant and nourishing. Sometimes the simplest combinations create the most memorable meals, and this Thai chicken salad has become my quiet afternoon companion, offering both comfort and adventure in each bite. There’s something deeply satisfying about building layers of texture and flavor with such minimal effort, letting the ingredients speak for themselves.
Ingredients
Chicken breast – 1 lb
Romaine lettuce – 1 head
Carrots – 2 medium
Cucumber – 1
Peanut butter – ¼ cup
Lime juice – 3 tbsp
Soy sauce – 2 tbsp
Honey – 1 tbsp
Garlic – 2 cloves
Ginger – 1 inch piece
Instructions
1. Place chicken breast in a medium saucepan and cover completely with cold water.
2. Bring water to a boil over high heat, then reduce to a gentle simmer.
3. Simmer chicken for 15 minutes until internal temperature reaches 165°F.
4. Remove chicken from water and let rest for 10 minutes to retain moisture.
5. Shred chicken into bite-sized pieces using two forks while still warm.
6. Wash and dry romaine lettuce thoroughly, then tear into 2-inch pieces.
7. Peel carrots and cut into thin matchsticks about 2 inches long.
8. Slice cucumber into thin rounds, about ¼-inch thick.
9. Combine peanut butter, lime juice, soy sauce, and honey in a small bowl.
10. Mince garlic cloves and grate ginger directly into the dressing mixture.
11. Whisk dressing vigorously for 1 minute until completely smooth and emulsified.
12. Combine shredded chicken, lettuce, carrots, and cucumber in a large bowl.
13. Pour dressing over salad ingredients and toss gently to coat evenly.
14. Let salad sit for 5 minutes to allow flavors to meld together.
Perhaps what I love most is how the creamy peanut dressing clings to every surface while the vegetables maintain their satisfying crunch. The sweet-spicy-tangy balance makes each forkful feel complete, and I’ve found it pairs beautifully with chilled jasmine tea or served in lettuce cups for a lighter presentation.
Avocado Chicken Salad with Lime Vinaigrette
Remembering how simple meals often bring the most comfort, I found myself reaching for ingredients that speak softly but carry depth. This avocado chicken salad feels like a quiet afternoon captured in a bowl, where each component has space to breathe and be itself.
Ingredients
Chicken breast – 1 lb
Avocado – 2 medium
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Red onion – ¼ cup
Cilantro – 2 tbsp
Instructions
1. Place 1 lb chicken breast in a medium saucepan and cover with cold water by 1 inch.
2. Bring water to a gentle simmer over medium heat, maintaining small bubbles without boiling.
3. Cook chicken for 15 minutes or until internal temperature reaches 165°F on an instant-read thermometer.
4. Transfer cooked chicken to a cutting board and let rest for 10 minutes to allow juices to redistribute.
5. While chicken rests, dice 2 medium avocados into ½-inch cubes and place in a large mixing bowl.
6. Finely chop ¼ cup red onion and 2 tbsp cilantro, adding both to the bowl with avocados.
7. Shred the rested chicken using two forks, pulling against the grain for tender strands.
8. In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper until emulsified.
9. Combine shredded chicken with avocado mixture in the large bowl.
10. Pour dressing over the salad and gently fold together with a spatula until evenly coated.
Now the creamy avocado clings to the tender chicken in the most satisfying way, while the lime vinaigrette cuts through with bright acidity. I love serving this scooped into butter lettuce cups for a crisp contrast, or spreading it thick on toasted sourdough where the textures truly shine.
Mediterranean Chicken and Feta Salad
Perhaps some meals arrive not with fanfare, but with quiet grace, like the gentle warmth of an autumn afternoon. This simple salad feels like one of those meals, a peaceful assembly of familiar flavors that somehow becomes more than the sum of its parts. It’s the kind of dish you make when you need something both nourishing and undemanding.
Ingredients
- Boneless, skinless chicken breast – 1 lb
- Olive oil – 2 tbsp
- Lemon juice – 3 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Mixed greens – 5 oz
- Cucumber – 1, medium
- Cherry tomatoes – 1 cup
- Red onion – ¼ cup, thinly sliced
- Feta cheese – 4 oz, crumbled
- Kalamata olives – ½ cup, pitted
Instructions
- Pat the 1 lb of boneless, skinless chicken breast completely dry with paper towels.
- Brush both sides of the chicken with 1 tbsp of olive oil, then season evenly with ½ tsp salt and ¼ tsp black pepper.
- Preheat a skillet over medium-high heat for 2 minutes until a drop of water sizzles immediately.
- Place the chicken in the hot skillet and cook for 6 minutes without moving it to develop a golden-brown crust.
- Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
- While the chicken rests, slice 1 medium cucumber into ¼-inch thick half-moons.
- Halve 1 cup of cherry tomatoes and thinly slice ¼ cup of red onion.
- In a large bowl, whisk together the remaining 1 tbsp of olive oil and 3 tbsp of lemon juice to create the dressing.
- Add the 5 oz of mixed greens, sliced cucumber, halved cherry tomatoes, sliced red onion, ½ cup of pitted Kalamata olives, and 4 oz of crumbled feta cheese to the bowl.
- Thinly slice the rested chicken against the grain into ½-inch strips.
- Gently toss the salad with the dressing until all ingredients are lightly coated.
- Arrange the sliced chicken over the top of the dressed salad.
Here, the cool crispness of the vegetables plays beautifully against the warm, savory chicken. The briny pop of olives and creamy feta makes each bite interesting, while the lemon dressing ties everything together with a bright, clean finish. Consider serving it in shallow bowls with warm pita for scooping, or pack it for a picnic where the flavors will only improve as they mingle.
Honey Mustard Chicken with Spinach Salad
Dappled afternoon light finds me in the kitchen again, drawn to simple comforts that feel like quiet conversation with myself. This honey mustard chicken with spinach salad is one of those gentle meals that requires little effort but returns so much warmth, the kind you make when you need both nourishment and stillness.
Ingredients
Chicken breasts – 2
Honey – 2 tbsp
Dijon mustard – 2 tbsp
Olive oil – 1 tbsp
Spinach – 4 cups
Red onion – ¼ cup
Cherry tomatoes – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels.
3. Whisk together honey, Dijon mustard, and olive oil in a small bowl until smooth.
4. Brush half of the honey mustard mixture evenly over both sides of the chicken breasts.
5. Season both sides of the chicken with salt and black pepper.
6. Place the chicken on a baking sheet lined with parchment paper.
7. Bake for 22-25 minutes until the internal temperature reaches 165°F.
8. Remove the chicken from the oven and let it rest for 5 minutes.
9. While the chicken rests, combine spinach, thinly sliced red onion, and halved cherry tomatoes in a large bowl.
10. Slice the rested chicken against the grain into ½-inch thick pieces.
11. Arrange the sliced chicken over the spinach salad.
12. Drizzle the remaining honey mustard dressing over the salad.
13. Gently toss everything together just before serving.
You’ll notice how the warm chicken slightly wilts the spinach beneath it, creating a lovely contrast between tender greens and crisp vegetables. The honey mustard clings to each element with its sweet-sharp balance, making this feel equally suited for a solitary dinner at the counter or shared with one other person who appreciates quiet meals.
Buffalo Chicken Breast with Blue Cheese Salad
Kind of like finding an old photograph you’d forgotten about, this recipe brings back that perfect balance of spicy and cool from my college days, when simple ingredients could feel like a feast after a long week. Keeping it minimal lets each element shine through without complication, just straightforward comfort that hits right where it matters. Maybe it’s the way the heat mellows into creaminess, but this dish always feels like coming home to yourself after a busy day.
Ingredients
Chicken breast – 1 lb
Buffalo sauce – ½ cup
Blue cheese – ¼ cup, crumbled
Romaine lettuce – 4 cups, chopped
Carrots – ½ cup, shredded
Celery – ½ cup, sliced
Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken breast dry with paper towels to help the sauce adhere better.
3. Brush both sides of the chicken breast evenly with ¼ cup of buffalo sauce.
4. Place the chicken on the prepared baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F.
5. While the chicken bakes, whisk together the remaining ¼ cup buffalo sauce and 1 tbsp olive oil in a large bowl.
6. Add the chopped romaine lettuce, shredded carrots, and sliced celery to the bowl.
7. Toss the salad gently until all ingredients are coated with the dressing.
8. Let the baked chicken rest for 5 minutes before slicing to keep the juices locked in.
9. Slice the chicken breast against the grain into ½-inch thick strips.
10. Arrange the salad on plates and top with the sliced buffalo chicken.
11. Sprinkle the crumbled blue cheese evenly over each serving.
Letting the warm chicken mingle with the crisp vegetables creates a wonderful contrast, where the spicy kick slowly yields to the blue cheese’s tangy coolness. For a different take, try stuffing the mixture into warm pita pockets or serving it alongside crispy sweet potato fries to round out the meal.
Pesto Chicken Breast with Tomato Mozzarella Salad
Folding the basil leaves between my fingers, I remember how this simple combination of chicken and tomatoes became my quiet Sunday ritual. There’s something about the vibrant green against the red that makes the kitchen feel like a sanctuary, a place where flavors can breathe and memories can settle.
Balsamic Glazed Chicken and Strawberry Salad
Now, as the afternoon light filters through my kitchen window, I find myself drawn to this simple combination—the way sweet strawberries and tangy balsamic can transform humble chicken into something quietly special. It’s a meal that feels both fresh and comforting, a gentle pause in the day.
Ingredients
Chicken breast – 1 lb
Balsamic vinegar – ¼ cup
Strawberries – 1 cup
Mixed greens – 4 cups
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Pat the chicken breast dry with paper towels to help it brown evenly.
2. Season both sides of the chicken with salt and black pepper.
3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers.
4. Place the chicken in the skillet and cook for 6 minutes without moving it to develop a golden crust.
5. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to retain juices.
7. While the chicken rests, pour balsamic vinegar into the same skillet over medium heat.
8. Simmer the vinegar for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
9. Hull and slice the strawberries into ¼-inch thick pieces.
10. Slice the rested chicken against the grain into ½-inch strips.
11. In a large bowl, toss the mixed greens with the remaining 1 tablespoon of olive oil.
12. Arrange the dressed greens on plates, then top with sliced strawberries and chicken.
13. Drizzle the warm balsamic glaze evenly over each portion.
But what stays with me is the contrast—the tender chicken against crisp greens, the bright berries cutting through the rich glaze. Sometimes I’ll add a sprinkle of toasted almonds for crunch, or serve it with crusty bread to soak up every last drop of that sweet-tart sauce.
Citrus Marinated Chicken with Kale Salad
Sometimes the simplest meals emerge from quiet afternoons, when the sun slants through kitchen windows and the rhythm of chopping becomes a kind of meditation. This citrus-marinated chicken with kale salad is one of those gentle creations, born from a desire for something bright and nourishing that doesn’t demand too much effort, yet rewards with every tender, flavorful bite.
Ingredients
Chicken breasts – 2
Orange juice – ¼ cup
Lemon juice – 2 tbsp
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Kale – 4 cups
Red onion – ¼ cup
Almonds – ¼ cup
Instructions
1. Combine ¼ cup orange juice, 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper in a shallow bowl to create the marinade.
2. Place 2 chicken breasts in the marinade, ensuring they are fully coated, then cover and refrigerate for exactly 30 minutes to allow the citrus to tenderize the meat without overcuring it.
3. Preheat your oven to 375°F while the chicken marinates, placing a rack in the center position for even heat distribution.
4. Remove chicken from marinade, letting excess liquid drip off, and transfer to a baking sheet lined with parchment paper to prevent sticking.
5. Bake chicken for 22–25 minutes, until the internal temperature reaches 165°F when measured with a digital thermometer at the thickest part.
6. While chicken bakes, massage 4 cups of kale with your hands for 1–2 minutes until the leaves darken and soften, which reduces bitterness and improves texture.
7. Thinly slice ¼ cup red onion and toss with the massaged kale in a large salad bowl.
8. Toast ¼ cup almonds in a dry skillet over medium heat for 3–4 minutes, shaking frequently until fragrant and lightly golden, then roughly chop for added crunch.
9. Let baked chicken rest for 5 minutes on a cutting board to redistribute juices before slicing against the grain into ½-inch strips.
10. Arrange sliced chicken over the kale salad and sprinkle with toasted almonds to complete the dish. Crunchy almonds play against the soft kale and juicy chicken, while the citrus marinade leaves a subtle brightness that lingers. Consider serving it tucked into warm tortillas or alongside roasted sweet potatoes for a heartier meal.
Tandoori Chicken Salad with Cucumber Mint Raita
Beneath the quiet hum of the afternoon, I find myself craving something that feels both nourishing and gently spiced, a meal that doesn’t rush. This tandoori chicken salad, with its cooling cucumber mint raita, is exactly that kind of quiet comfort.
Ingredients
Plain yogurt – 1 cup
Boneless, skinless chicken breast – 1 lb
Tandoori masala – 2 tbsp
Lemon juice – 2 tbsp
Salt – 1 tsp
Cucumber – 1 medium
Fresh mint leaves – ¼ cup
Olive oil – 1 tbsp
Mixed greens – 4 cups
Instructions
1. Place ½ cup of plain yogurt, 2 tbsp tandoori masala, 2 tbsp lemon juice, and 1 tsp salt in a medium bowl and whisk for 30 seconds until fully combined.
2. Add 1 lb of boneless, skinless chicken breast to the bowl, turning to coat every surface evenly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or up to 8 hours for deeper flavor penetration.
4. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
5. Arrange the marinated chicken breasts in a single layer on the prepared baking sheet, discarding any excess marinade left in the bowl.
6. Bake the chicken for 22-25 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Remove the chicken from the oven and let it rest on a cutting board for 8 minutes to allow the juices to redistribute.
8. While the chicken rests, grate 1 medium cucumber using the large holes of a box grater.
9. Squeeze the grated cucumber firmly in your hands over the sink to remove excess liquid, which prevents the raita from becoming watery.
10. Finely chop ¼ cup of fresh mint leaves.
11. Combine the grated cucumber, chopped mint, and remaining ½ cup of plain yogurt in a small bowl, stirring gently until uniform.
12. Heat 1 tbsp of olive oil in a large skillet over medium-high heat for 1 minute.
13. Slice the rested chicken against the grain into ½-inch thick strips.
14. Add the chicken strips to the hot skillet and sear for 1-2 minutes per side, until lightly charred at the edges.
15. Divide 4 cups of mixed greens among two serving plates.
16. Top the greens with the seared chicken strips.
17. Drizzle the cucumber mint raita generously over each salad.
Velvety yogurt clings to the tender, spiced chicken, while the raita offers bursts of cool freshness with each bite. For a heartier meal, I sometimes serve it tucked into warm naan bread, the soft folds catching every drip of the creamy dressing.
Barbecue Chicken Breast with Corn and Black Bean Salad
Often, the simplest meals are the ones that linger in memory longest, the kind that require little effort but reward with every tender bite. On evenings like this, when the kitchen feels like a sanctuary rather than a workspace, I find myself drawn to dishes that marry comfort with freshness. Barbecue chicken breast with corn and black bean salad is one of those quiet triumphs—a meal that feels both nourishing and deeply satisfying, without demanding too much of the cook or the clock.
Ingredients
Chicken breast – 1 lb
Barbecue sauce – ½ cup
Olive oil – 2 tbsp
Corn – 1 cup
Black beans – 1 cup
Red onion – ¼ cup
Cilantro – 2 tbsp
Lime juice – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your grill or grill pan to 400°F, ensuring even heat distribution for consistent cooking.
2. Pat the chicken breast dry with paper towels to help the seasoning adhere and promote browning.
3. Brush both sides of the chicken breast with 1 tablespoon of olive oil.
4. Season the chicken breast evenly with ¼ teaspoon of salt and ⅛ teaspoon of black pepper.
5. Place the chicken breast on the preheated grill and cook for 6 minutes without moving it to develop grill marks.
6. Flip the chicken breast and cook for another 5 minutes.
7. Brush the top of the chicken breast with ¼ cup of barbecue sauce.
8. Flip the chicken breast again and brush the other side with the remaining ¼ cup of barbecue sauce.
9. Cook for 2 more minutes until the internal temperature reaches 165°F and the sauce is caramelized.
10. Remove the chicken breast from the grill and let it rest for 5 minutes to allow juices to redistribute.
11. While the chicken rests, combine the corn, black beans, and finely diced red onion in a medium bowl.
12. Add the remaining 1 tablespoon of olive oil, lime juice, chopped cilantro, remaining ¼ teaspoon of salt, and remaining ⅛ teaspoon of black pepper to the bowl.
13. Toss the salad gently to coat all ingredients evenly, being careful not to crush the black beans.
14. Slice the rested chicken breast against the grain into ½-inch thick pieces. Perhaps the most beautiful part of this dish is how the smoky, caramelized chicken yields to the knife, revealing juicy, perfectly cooked flesh beneath its sticky glaze. The salad provides a bright, crunchy counterpoint with pops of sweet corn and earthy beans, making each forkful a study in balance. I love serving this over a bed of crisp romaine or stuffing it into warm tortillas for a handheld feast that feels both rustic and refined.
Greek Yogurt Marinated Chicken with Quinoa Salad
Now, as the afternoon light filters through my kitchen window, I find myself returning to this simple marinade, the way the yogurt tenderizes the chicken while the lemon brightens everything it touches. It’s a quiet meal that feels both nourishing and deeply comforting.
Ingredients
Chicken breasts – 1 lb
Plain Greek yogurt – ½ cup
Lemon juice – 2 tbsp
Garlic cloves – 2, minced
Dried oregano – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp
Quinoa – 1 cup
Water – 2 cups
Cucumber – 1, diced
Cherry tomatoes – 1 cup, halved
Red onion – ¼ cup, finely chopped
Feta cheese – ½ cup, crumbled
Instructions
1. Combine Greek yogurt, lemon juice, minced garlic, dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl.
2. Add chicken breasts to the yogurt mixture, turning to coat completely.
3. Cover the bowl and refrigerate for at least 4 hours or up to 12 hours for maximum tenderness.
4. Rinse 1 cup quinoa under cold water in a fine-mesh strainer until water runs clear to remove bitterness.
5. Bring 2 cups water to a boil in a saucepan over high heat.
6. Add rinsed quinoa and remaining ¼ teaspoon salt to boiling water.
7. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
8. Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork.
9. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
10. Remove chicken from marinade, shaking off excess, and discard remaining marinade.
11. Place chicken in hot skillet and cook for 6-7 minutes until bottom develops golden-brown crust.
12. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
13. Transfer chicken to cutting board and let rest for 5 minutes before slicing.
14. Combine cooked quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, and crumbled feta in a large bowl.
15. Toss quinoa salad with remaining ¼ teaspoon black pepper.
A final drizzle of good olive oil over the sliced chicken brings out the herbal notes, while the quinoa salad offers little bursts of salty feta against the crisp vegetables. I sometimes serve it wrapped in warm pita or over a bed of greens for a different texture each time.
Teriyaki Chicken Breast and Asian Slaw
When the afternoon light slants through my kitchen window, I find myself reaching for familiar flavors that comfort without complication, the kind of meal that feels like a quiet conversation with yourself. This simple pairing of sweet-savory chicken and crisp, tangy slaw is one I return to often, a gentle reminder that nourishment doesn’t need to be elaborate to feel complete.
Ingredients
Chicken breast – 1 lb
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Rice vinegar – 2 tbsp
Sesame oil – 1 tbsp
Ginger – 1 tsp, grated
Garlic – 2 cloves, minced
Green cabbage – 2 cups, shredded
Carrot – 1, shredded
Green onion – 2, sliced
Sesame seeds – 1 tbsp
Instructions
1. Pat the chicken breast completely dry with paper towels.
2. Combine soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and minced garlic in a small bowl to make the teriyaki marinade.
3. Place the chicken breast in a shallow dish and pour half of the marinade over it, reserving the other half.
4. Let the chicken marinate at room temperature for 15 minutes while you prepare the slaw.
5. Toss shredded cabbage, shredded carrot, and sliced green onion together in a large bowl.
6. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
7. Place the marinated chicken breast in the hot skillet, discarding the used marinade.
8. Cook the chicken for 6-7 minutes until the bottom develops deep golden-brown sear marks.
9. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
10. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute.
11. Pour the reserved marinade into the same skillet and simmer over medium heat for 2 minutes until slightly thickened.
12. Slice the rested chicken against the grain into ½-inch thick pieces.
13. Drizzle the thickened teriyaki sauce over the sliced chicken.
14. Pour the remaining sauce from the skillet over the cabbage slaw and toss to coat evenly.
15. Sprinkle sesame seeds over both the chicken and slaw before serving.
Sometimes the simplest meals are the most satisfying, where the tender, glazed chicken gives way to the crunch of lightly dressed slaw. I love serving this over warm jasmine rice to catch every drop of the sweet-salty sauce, or stuffing it into lettuce cups for a lighter handheld meal that still feels generously full of flavor.
Conclusion
So many tasty ways to enjoy chicken and salad! Whether you’re meal prepping or cooking dinner tonight, these 19 recipes offer endless variety. We’d love to hear which ones become your favorites—drop a comment below and share your top picks on Pinterest so others can discover these delicious dishes too!
