Grilled Chicken Paillard with Winter Green Salad

12 INGREDIENTS • 6 STEPS • 1HR 5MINS

Grilled Chicken Paillard with Winter Green Salad

Recipe

4.0

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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Grilled Chicken Paillard with Winter Green Salad

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The only labor-intensive part of the recipe is pounding the chicken, which can be done in a plastic bag to make cleanup easy.

I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!

http://www.lideylikes.com

1HR 5MINS

Total Time

$2.23

Cost Per Serving

Ingredients

Servings

4

us / metric

2

Boneless, Skinless Chicken Breasts

1

Lemon, freshly squeezed, juiced

2 1/2 cups

Baby Arugula, lightly packed

1/2

Radicchio

cored and sliced very thinly

1/2

Walnut, halved

toasted and chopped

2/3 cup

Red Seedless Grapes, halved

1 Tbsp

Sherry Vinegar

1 tsp

Dijon Mustard

2/3 cup

Blue Cheese, diced

1/3 cup

Extra-Virgin Olive Oil, divided

to taste

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

Love This Recipe?

Grilled Chicken Paillard with Winter Green Salad

Save

I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!

http://www.lideylikes.com

Cooking Instructions

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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.

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