Zesty Pan-Seared Chicken Salad with Cilantro and Red Onions
This vibrant and refreshing salad features juicy pan-seared chicken breast, perfectly seasoned and cooked to tender perfection. Crisp red onions, fragrant cilantro, and crunchy cashews complement the chicken, all tossed in a tangy Asian-inspired dressing. The combination of warm chicken and cool, crisp lettuce creates an exciting contrast of temperatures and textures. This easy-to-prepare dish offers a light yet satisfying meal that’s perfect for busy weeknights or warm summer evenings.
Equipment
- Large mixing bowl
- Small bowl for dressing
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Grater or microplane
- Citrus juicer
- Meat thermometer
Ingredients
Meat
- 1.5 lbs Boneless, skinless chicken breasts about 3-4 pieces [680 g]
Produce
- 2 medium Red onions thinly sliced (about 2 cups) [200 g]
- 2 cloves Garlic minced
- 1/2 bunch Fresh cilantro chopped (about 1/2 cup) [30 g]
- 1 small piece Fresh ginger grated (about 1 teaspoon) [5 g]
- 1 large head Butter lettuce washed and torn into bite-sized pieces
Condiments
- 1 teaspoon Soy sauce [5 ml]
Baking & Spices
- to taste Salt and freshly ground black pepper
Oils & Vinegars
- 2 tablespoons Olive oil divided [30 ml]
- 3 tablespoons Extra virgin olive oil [45 ml]
- 1-2 teaspoons Toasted sesame oil [5-10 ml]
- 1 tablespoon Sherry vinegar [15 ml]
Nuts & Seeds
- 1/3 cup Raw cashews roughly chopped [50 g]
Other
- 1.5 Limes juiced (about 3 tablespoons) [45 ml]
Instructions
Prepare the Chicken
- Season chicken breasts with salt and pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Remove chicken from skillet and let rest on a cutting board for 5 minutes before slicing.
Cook the Aromatics
- In the same skillet, reduce heat to medium and add remaining 1 tablespoon olive oil.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced red onions and a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until onions are slightly softened but still crisp.
Prepare the Salad Base
- In a large mixing bowl, combine the torn butter lettuce leaves and set aside.
Combine Chicken and Aromatics
- Slice the rested chicken against the grain into strips.
- Add sliced chicken to the skillet with onions. Toss to combine and heat through for 1-2 minutes.
- Stir in chopped cashews, juice of 1/2 lime, chopped cilantro, and grated ginger. Mix well and remove from heat.
Prepare the Dressing
- In a small bowl, whisk together olive oil, sesame oil, remaining lime juice, sherry vinegar, and soy sauce.
- Season with salt and pepper to taste.
Assemble the Salad
- Drizzle half of the dressing over the lettuce in the large bowl and toss gently to coat.
- Transfer the dressed lettuce to serving plates.
- Top with the warm chicken and onion mixture.
- Drizzle remaining dressing over the salad.
Serve
- Serve immediately while the chicken is still warm, contrasting with the cool lettuce.
Notes
This recipe creates a delightful, balanced meal with freshly cooked chicken. The combination of warm, seasoned chicken with cool, crisp lettuce creates an interesting contrast in temperatures and textures. The Asian-inspired dressing adds depth and complexity to the dish, while the cashews provide a satisfying crunch. This salad is not only tasty but also quick and easy to prepare, making it perfect for a nutritious weeknight dinner or a refreshing lunch.
Notes:
- Lighter Alternatives: For a lower-fat version, use grilled chicken breasts or poach them instead of pan-searing. You can also substitute some or all of the olive oil with a light vinaigrette or lemon juice.
- Ingredient Substitutions: Swap the sherry vinegar with apple cider vinegar or rice wine vinegar for a milder flavor. For a dairy-free option, skip any optional dairy-based toppings.
- Storage: Store the chicken and onion mixture separately from the lettuce to prevent wilting. Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the chicken and onions gently in a skillet or microwave, then toss with the salad and dressing just before serving to preserve the lettuce’s freshness.
Quick Tips:
- Thickening the Dressing: Add a teaspoon of honey or a pinch of cornstarch to the dressing if you’d like a thicker consistency.
- Improving Texture: For crispier chicken, finish the searing process with a quick broil in the oven for 1-2 minutes.
- Better Flavor: Let the chicken marinate in the lime juice and spices for at least 30 minutes before cooking for extra flavor depth.
Side Dish Suggestions:
- Vegetables: Serve alongside roasted Brussels sprouts, sautéed zucchini, or steamed asparagus for added nutrients.
- Salads: A simple cucumber and tomato salad or a light couscous salad with lemon dressing complements the zesty flavors.
- Carbs: Pair the dish with jasmine rice or quinoa to make it more filling, or add a slice of crusty bread on the side.
Nutritional Benefits:
- Lean Protein: Chicken breast is a great source of lean protein, helping with muscle repair and energy levels.
- Vitamins & Antioxidants: Cilantro and red onions are rich in antioxidants and vitamins A and C, boosting immunity and heart health.
- Healthy Fats: Olive oil and cashews provide healthy monounsaturated fats, which are beneficial for heart health.
Serving Suggestions:
- Portion Sizes: For a light lunch, serve 1 chicken breast per person with a generous helping of the salad. For a heartier meal, increase the serving size by adding a side of carbs.
- Presentation Tips: Plate the salad with the chicken strips neatly arranged on top of the greens for a visually appealing dish. Garnish with extra cilantro and cashews for added color and crunch.
- Beverages: Pair with a light, crisp white wine like Sauvignon Blanc or a refreshing iced green tea.
Meal Prep Tips:
- Make Ahead: The chicken can be cooked up to 2 days in advance and stored in the fridge. The dressing can also be prepared ahead of time and refrigerated for up to 3 days.
- Storage: Keep the lettuce separate from the dressing and chicken mixture to maintain freshness. Assemble just before serving for best results.
Customization Ideas:
- Vegetarian: Replace the chicken with grilled tofu or tempeh.
- Gluten-Free: Ensure the soy sauce is gluten-free, or substitute with tamari or coconut aminos.
- Dairy-Free: No dairy is included, but you can enhance the dish with avocado slices for creaminess.
- Add-ins: Boost the flavor by adding thinly sliced radishes, pickled vegetables, or a sprinkle of sesame seeds for an Asian twist.
