A mayonnaise-bound chicken salad that comes together in minutes on a weeknight. The lime mayo does the work here, coating quick-cooked chicken and fresh greens with tangy richness. Serve warm or at room temperature.

Serves 2. 25 minutes, 20 at the stove.

About 440 calories a serving, 53 g protein, 9 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 1 pound chicken breast into 2-inch pieces and season with salt and pepper on both sides. Heat 2 tablespoons oil in a large skillet over medium-high heat, then add chicken and cook 8 to 10 minutes, stirring once or twice, until golden and cooked through.10 min
2. While the chicken cooks, whisk together 1/2 cup mayonnaise with lime juice and 1 tablespoon fresh lime juice from the jar in a large bowl until loosened slightly.
3. Remove the skillet from heat and transfer the chicken to the mayo mixture, folding gently until coated. Taste and adjust salt and pepper.
4. Divide 4 cups mixed greens between two plates or bowls and spoon the warm chicken and sauce over the top.

Note Swap in cooked shrimp or canned tuna for the chicken. Leftovers keep three days in the fridge; reheat gently or serve cold. Pair with rice or crusty bread to catch the sauce, or add diced avocado or tomato to stretch the salad.