Warm Garlic Chicken and Lettuce Skillet Salad

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry, then toss it with the oregano, salt, and black pepper. Prepare all the vegetables and whisk the red wine vinegar, Dijon mustard, honey, and extra-virgin olive oil together for the vinaigrette.

   900 g, sliced into 1 cm strips boneless, skinless chicken breasts2 teaspoons dried oregano1 teaspoon fine salt½ teaspoon black pepper45 ml red wine vinegar1 tablespoon Dijon mustard2 teaspoons honey30 ml extra-virgin olive oil
2. 2

   Heat 30 ml of the olive oil in a large, wide skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Sear for 3 to 4 minutes per side until browned and the thickest pieces reach 74°C. Transfer to a plate.

   45 ml olive oil900 g, sliced into 1 cm strips boneless, skinless chicken breasts
3. 3

   Add the remaining olive oil to the skillet. Cook the onion for 3 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant.

   45 ml olive oil1 large, thinly sliced yellow onion5 cloves, finely chopped garlic
4. 4

   Add the lettuce and cherry tomatoes. Toss over medium-high heat for 2 to 3 minutes, until the lettuce is glossy and just wilted but still has some crunch.

   3 large heads, quartered lengthwise and sliced into wide ribbons cos lettuce300 g, halved cherry tomatoes
5. 5

   Return the chicken to the skillet and pour in the vinaigrette. Toss for 1 minute, scraping up the browned fond, until everything is hot and lightly coated. Taste and adjust the seasoning if needed.

6. 6

   Remove from the heat, scatter with the parsley, and serve immediately with lemon wedges.

   20 g, chopped fresh parsley1, cut into wedges lemon

Origin & History

Warm salads combining seared meat, bitter greens, herbs, and sharp vinegar dressings are common throughout the Mediterranean. This skillet version reflects the region’s preference for olive oil, garlic, oregano, and bright acidic finishes.