Description
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.
Nutrition
- Serving Size: 1/2 chicken breast
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg
