This recipe is quick, healthy, and incredibly flexible. You’ll love how the chicken turns out tender and full of flavor every time, making it the perfect protein boost for any salad. It’s easy to customize with your favorite spices or marinades and can be grilled, baked, pan-seared, or air fried depending on your preference. Great for weekly meal prep or a last-minute dinner, this chicken recipe will quickly become a staple in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts (or thighs)
Olive oil
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Optional: lemon juice or your favorite marinade
Directions
Pat the chicken dry with paper towels.
In a small bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
Rub the seasoning mixture evenly over both sides of the chicken.
Choose your cooking method:
Pan-sear: Heat a skillet over medium heat. Add a little oil and cook chicken for 5–7 minutes per side, until browned and cooked through.
Grill: Preheat grill to medium-high heat. Grill chicken for 6–8 minutes per side, or until internal temperature reaches 165°F (74°C).
Bake: Preheat oven to 400°F (200°C). Place chicken on a baking sheet and bake for 20–25 minutes, or until cooked through.
Air Fryer: Preheat air fryer to 375°F (190°C). Cook chicken for 15–18 minutes, flipping halfway.
Let the chicken rest for 5 minutes before slicing or chopping for your salad.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes Cook time: 15–25 minutes (depending on method) Total time: 20–30 minutes
Variations
Lemon Herb Chicken: Add lemon zest and chopped herbs like thyme or parsley.
Spicy Chicken: Add chili powder or cayenne for a kick.
Italian Style: Season with Italian seasoning and a splash of balsamic vinegar.
Asian-Inspired: Use soy sauce, sesame oil, and ginger in the marinade.
BBQ Flavor: Rub with barbecue seasoning and finish with a brush of BBQ sauce.
Storage/Reheating
Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium-low heat, in the microwave for 1–2 minutes, or in the air fryer at 350°F for 3–4 minutes. Avoid overcooking when reheating to maintain moisture.
FAQs
What kind of chicken is best for salads?
Boneless, skinless chicken breasts or thighs both work well. Breasts are leaner, while thighs are juicier and more flavorful.
Can I cook the chicken ahead of time?
Yes, it’s perfect for meal prep. Cook and refrigerate the chicken, then slice as needed for salads throughout the week.
How do I keep the chicken from drying out?
Don’t overcook it. Use a meat thermometer to ensure it reaches 165°F and let it rest before slicing.
Can I use pre-cooked rotisserie chicken?
Absolutely. Just shred or chop and season lightly if needed.
What seasonings work well for salad chicken?
Simple seasoning blends like garlic, paprika, and herbs are great. You can also use pre-made seasoning mixes like Cajun or lemon pepper.
Can I marinate the chicken?
Yes, marinating for 30 minutes to a few hours will add more flavor and tenderness.
Is this chicken good for cold salads?
Yes, this chicken is delicious served warm or chilled, making it perfect for any salad type.
How thin should I slice the chicken?
Thinly slice or dice for even distribution across the salad. You can also shred it if preferred.
Can I freeze cooked chicken?
Yes, cooked chicken freezes well. Store in airtight bags or containers for up to 2 months.
What salads go best with this chicken?
This chicken works with Caesar, Cobb, garden, Greek, pasta, or grain salads—it’s extremely versatile.
Conclusion
Chicken for a salad is a must-have recipe that’s simple, healthy, and endlessly adaptable. Whether you’re looking to add protein to a fresh green salad or prep lunches for the week, this juicy, flavorful chicken is the perfect addition. With multiple cooking options and endless variations, it’s a reliable go-to you’ll turn to again and again.
Chicken for a salad is a quick and versatile recipe that delivers juicy, flavorful chicken perfect for topping any salad. Seasoned with simple spices and cooked to perfection, this chicken is ideal for meal prep, lunch, or a light dinner.
Ingredients
2 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 tablespoon lemon juice or your favorite marinade
Instructions
Pat the chicken dry with paper towels.
In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
Rub the seasoning mixture evenly over both sides of the chicken. Add lemon juice or marinade if using.
Choose your preferred cooking method:
Pan-Sear: Heat a skillet over medium heat. Add oil and cook chicken for 5–7 minutes per side, until golden and cooked through.
Grill: Preheat grill to medium-high. Grill chicken 6–8 minutes per side, until internal temperature reaches 165°F (74°C).
Bake: Preheat oven to 400°F (200°C). Place chicken on a baking sheet and bake for 20–25 minutes, or until cooked through.
Air Fryer: Preheat air fryer to 375°F (190°C). Cook chicken for 15–18 minutes, flipping halfway.
Let chicken rest for 5 minutes before slicing, chopping, or shredding for salad use.
Notes
Add lemon zest and herbs for a fresh flavor boost.Use chili powder or cayenne for a spicy variation.Season with Italian spices and balsamic vinegar for an herby twist.Try soy sauce and ginger for an Asian-inspired marinade.Brush with BBQ sauce for a smoky flavor.Store in the fridge up to 4 days or freeze up to 2 months.Serve warm or cold on salads like Caesar, Cobb, Greek, or garden salads.
