Chicken Paillard is one of Sebastian’s favorite dinners and it’s the perfect dinner to enjoy with a fresh spring or summer salad! If you’re in a pinch and want a quick, healthy dinner then you gotta try this French classic. If you don’t have a grill, cook it in a hot oiled skillet until golden brown on each side.
Chicken Paillard with Arugula, Fennel, Tomato and Cucumber Salad
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Salad:
- 3 cups arugula
- 1 cup sliced grape tomatoes
- 1 small fennel thinly sliced into half moons
- 1/2 red onion thinly sliced
- 2 mini cucumbers sliced
For the Dressing:
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Directions
- Place the chicken breasts between two sheets of parchment or plastic wrap. Pound to an even 1/4-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper. Set aside.
- In a large mixing bowl, combine arugula, tomatoes, fennel, red onion, and cucumber. You can eyeball it and drizzle lemon juice and olive oil straight into the bowl like I usually do—or make the dressing (below) like a civilized human.
- For civilized humans: in a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Toss it with the salad just before serving.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, or preheat a grill to 475 F and brush the chicken with olive oil. Cook chicken for 4–5 minutes per side until golden and cooked through. Cook the asparagus in the same pan or grill for 6-7 minutes, until tender, but still have a bite.
- Place each chicken breast on a plate and pile the salad right on top. Plate asparagus on the side. Drizzle with any extra dressing or pan juices. Serve immediately.
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