Grilled Chicken Paillard with Winter Green Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

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

Kosher Salt

to taste

Freshly Ground Black Pepper

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 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 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.