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–+ servings

Chicken Paillard with Arugula, Fennel, Tomato and Cucumber Salad

Serves 2
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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.