Never have I ever gotten more questions about something in my DMs than this salad. It’s actually funny. I’ve started calling it The Brighton Salad because I’ve been making it so much.

I don’t even remember where I found the recipe originally —  probably Pinterest or I saw some variation on TikTok. But I made it a couple of months ago for the first time and have been obsessed ever since.

Let me be clear, my kids do not eat this salad (trust me, I’ve tried). But I do cut up plenty of extra chicken for them, which they devour. I’ll share more about how I cook the chicken shortly.

Ingredients in The Brighton Salad

The best part of this salad is that you can add whatever you’re feeling and it’s still good. If you’re making a true Brighton Salad, here’s what I recommend:

+ romaine lettuce

+ cucumbers

+ pine nuts

+ avocado

+ feta cheese

+ chicken

+ dressing

I love adding red onions, cherry tomatoes, and yellow bell peppers too for a little extra flavor. I’m definitely not a nutrition expert, but the more color I can to this salad, I feel like it’s slightly healthier…?

How I make the dressing for the brighton salad

The dressing MAKES this salad IMO. It’s super light, and I love that I control exactly what ingredients go in it. Here’s what I included in the dressing

+ minced garlic (fresh is best!)

+ olive oil

+ juice of 1 lemon

+ salt/pepper

Typically, I eye ball how much olive oil to add, but I try to keep it about equal to the amount of lemon juice. Once everything is added to a small bowl, I use my immersion blender to blend everything together.

Tips for making the perfect chicken

I’ve gotten this technique down to an art, and honestly, it’s the only way I’ll make chicken anymore. The secret is using a cast iron skillet. This is the one I swear by.

I will let my cast iron skillet warm up on high heat for 5 minutes before I start cooking. Make sure it’s hot enough, then add olive oil.

I season one side of the chicken with salt and pepper and place it into the hot pan. Cook the seasoned side for 7.5 minutes (or 8 if your chicken is thicker). While that side is cooking, season the other side.

Your chicken will come out perfectly browned, but always do a temp check to make sure it’s reached 165 degrees. I use the Yummly! smart thermometer.

So, that’s really is. The Brighton Salad is shockingly simple, but darn if it isn’t delicious.

I’m pretty sure I’ve made it 2-3 times each for the past month. Even when I’ve made it for friends or family members, it’s a huge hit. If you make your own, be sure to tag me on IG!

If you’re looking for other salad ideas, be sure to check out this salad I prep for lunches.