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:
- 2 cups arugula
- 1 cup sliced grape tomatoes
- 1 cup sliced fennel
- 1/2 cup sliced red onion
- 1/2 cup sliced mini cucumber
For the Dressing:
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Directions
- **Prepare the Salad:**
- In a large mixing bowl, combine the arugula, sliced grape tomatoes, sliced fennel, sliced red onion, and sliced mini cucumber. You can either eyeball it and squeeze lemon and drizzle olive oil over the salad like I did or you can make a dressing like a civilized human (below.)
- **Make the Dressing:**
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper until well combined.
- Toss the salad with the dressing.
- **Prepare the Chicken: **
- Place the chicken breasts between two sheets of plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/4 inch thick.
- Season both sides of the chicken with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. OR Preheat the grill to high and brush the chicken with olive oil.
- Cook the chicken on both sides for about 4-5 minutes until cooked through and white inside. Remove the chicken from the skillet and set aside.
- Place the cooked chicken breasts on serving plates. Spoon the salad over the top of each chicken breast. Serve immediately and enjoy!
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?