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Recipes
Grilled Chicken Paillard with Winter Green Salad
Recipe

12 INGREDIENTS • 6 STEPS • 1HR 5MINS

Grilled Chicken Paillard with Winter Green Salad

4
1 rating
The only labor-intensive part of the recipe is pounding the chicken, which can be done in a plastic bag to make cleanup easy.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
The only labor-intensive part of the recipe is pounding the chicken, which can be done in a plastic bag to make cleanup easy.
1HR 5MINS
Total Time
$2.23
Cost Per Serving
Ingredients
Servings
4
US / Metric
Lemon
1
Lemon, freshly squeezed, juiced
Baby Arugula
2 1/2 cups
Baby Arugula, lightly packed
Radicchio
1/2
Radicchio
cored and sliced very thinly
Walnut
1/2
Walnut, halved
toasted and chopped
Red Seedless Grapes
2/3 cup
Sherry Vinegar
1 Tbsp
Sherry Vinegar
Dijon Mustard
1 tsp
Dijon Mustard
Blue Cheese
2/3 cup
Blue Cheese, diced
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil, divided
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
343
Fat
25.3 g
Protein
23.2 g
Carbs
7.9 g
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Grilled Chicken Paillard with Winter Green Salad
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
Cooking InstructionsHide images
step 1
Place the Boneless, Skinless Chicken Breasts (2) into a gallon-size Ziploc bag. Using a meat mallet, a rolling pin, or a wine bottle, pound the chicken breasts through the plastic until they are 1/2 inch thick.
step 2
In a small measuring cup, whisk together the Lemon (1), Extra-Virgin Olive Oil (3 Tbsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste). Pour marinade into the bag with the chicken, seal, and refrigerate for 1 hour.
step 3
Meanwhile, in a large bowl, combine the Baby Arugula (2 1/2 cups), Radicchio (1/2), Walnut (1/2), and Red Seedless Grapes (2/3 cup).
step 3 Meanwhile, in a large bowl, combine the Baby Arugula (2 1/2 cups), Radicchio (1/2), Walnut (1/2), and Red Seedless Grapes (2/3 cup).
step 4
In a small measuring cup, whisk together the Sherry Vinegar (1 Tbsp), Dijon Mustard (1 tsp), Extra-Virgin Olive Oil (2 Tbsp) 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
step 5
Heat a grill pan over medium-high heat. Remove the chicken breasts from the bag, pat dry with paper towels, and grill for 3-5 minutes on each side, until there are dark grill marks on each side and the breasts are just cooked through.
step 5 Heat a grill pan over medium-high heat. Remove the chicken breasts from the bag, pat dry with paper towels, and grill for 3-5 minutes on each side, until there are dark grill marks on each side and the breasts are just cooked through.
step 6
Add the vinaigrette to the salad and toss to combine. Add the Blue Cheese (2/3 cup) and toss gently. To serve, place each chicken breast on a plate and top with a mound of salad. Serve immediately.
step 6 Add the vinaigrette to the salad and toss to combine. Add the Blue Cheese (2/3 cup) and toss gently. To serve, place each chicken breast on a plate and top with a mound of salad. Serve immediately.
Tags
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Gluten-Free
Grill
Date Night
Shellfish-Free
Salad
Winter
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