Grilled Chicken Paillard with Winter Green Salad

1:05:00

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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Ingredients
- Serves 4 +
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1/2 Radicchio , cored and sliced very thinly
1/2 halved Walnut , toasted and chopped
1 tablespoon Sherry Vinegar
1 teaspoon Dijon Mustard
2/3 cup diced Blue Cheese
to taste Extra-Virgin Olive Oil
to taste Kosher Salt and Freshly Ground Black Pepper
Directions HIDE IMAGES
STEP 1
Place the Boneless, Skinless Chicken Breast (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), 3 tablespoons Extra-Virgin Olive Oil (to taste), Kosher Salt 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 cup), 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 tablespoon), Dijon Mustard (1 teaspoon), 2 tablespoons Extra-Virgin Olive Oil (to taste), 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 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.
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