Quick & Easy Sautéed Chicken Salad

This quick and easy sautéed chicken salad is like a grilled chicken salad but quicker and easier! Serve shredded or chunk chicken over salad greens with a light balsamic dressing.

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I didn't know what to call this recipe. Chicken salad is generally used to talk about a tasty mixture of chicken and mayonnaise. This is not that. Grilled chicken salad is more like what I'm talking about, but the chicken here is cooked in a skillet rather than on a grill. So it's sautéed chicken salad.

I was hungry for salad today. On my way home from work, I called Joe, and I asked him to pick up some vegetables and salad fixings so that we could have a nice big dinner salad.

You know what they say about Momma being happy! Joe stopped at the store.

We prefer spring mix or baby spinach over more pedestrian lettuces, although I am not opposed to romaine lettuce. I hate iceberg though.

How to make a sautéed chicken salad

1. Heat a medium skillet over medium heat. Sauté the chicken, onion, and garlic in a couple of tablespoons of balsamic vinaigrette salad dressing, until onions are translucent. Add mushrooms and continue to sauté until mushrooms are crisp-tender. Remove from heat and allow to cool for 5 minutes.
2. Arrange 2-3 cups of greens on a plate. Add carrots and cucumbers. Top with a few spoonfuls of the chicken mixture. Add croutons and a sprinkle of Parmesan cheese.
3. Finish with additional balsamic vinaigrette.

Sautéed Chicken Salad

This quick and easy sautéed chicken salad is like a grilled chicken salad but quicker and easier! Serve shredded or chunk chicken over salad greens with a light balsamic dressing.

5 from 2 votes

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Prep Time 10 mins

Cook Time 10 mins

Course Gluten-free, Main Course, Main Dish

Calories 299 kcal

Equipment

• Garlic press
• Vegetable peeler

Ingredients

  

• 1 13-oz can shredded chicken drained
• 1 onion chopped
• 1 cloves garlic pressed
• 16 ounces mushrooms sliced
• 6 cups spring mix spinach, or whatever you like
• 3 carrots grated
• 1 cucumber sliced and cut in half
• Chef Tim's Sweet Balsamic Vinaigrette
• Parmesan cheese
• Croutons optional

Instructions

 

• Heat a medium skillet over medium heat. Sauté the chicken, onion, and garlic in a couple of tablespoons of balsamic vinaigrette salad dressing, until onions are translucent. Add mushrooms and continue to sauté until mushrooms are crisp-tender. Remove from heat and allow to cool for 5 minutes.
• Arrange 2-3 cups of greens on a plate. Add carrots and cucumbers. Once it's sufficiently cooled (just enough to not wilt the greens), top the greens with a few spoonfuls of the chicken mixture.
• Add a few croutons and a sprinkle of Parmesan cheese.
• Finish with more balsamic vinaigrette dressing and serve.

Notes

Nutrition information does not include salad dressing.

Nutrition

Calories: 299kcal | Carbohydrates: 58g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 223mg | Potassium: 3009mg | Fiber: 14g | Sugar: 26g | Vitamin A: 33514IU | Vitamin C: 95mg | Calcium: 173mg | Iron: 5mg

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