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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, French
Servings 4 servings
Calories 425 kcal

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.
Keyword Chicken Salad, Easy Lunch, Healthy Dinner, Quick Meal