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RECIPE
11 INGREDIENTS6 STEPS1HR 5MIN

Grilled Chicken Paillard with Winter Green Salad

4.0
1 Ratings
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Estimated Total: Est. Total:
Fulfilled by
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 5MIN

Total Time
LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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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
1 Tbsp
Sherry Vinegar
1 tsp
Dijon Mustard
2/3 cup
Blue Cheese , diced
to taste
Extra-Virgin Olive Oil
to taste
Kosher Salt and Freshly Ground Black Pepper
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Estimated Total: Est. Total:
Fulfilled by
Nutrition Per Serving
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CALORIES
156
FAT
7.5 g
PROTEIN
14.6 g
CARBS
8.4 g

Directions

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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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Nutrition Per Serving
Calories
156
% Daily Value*
Fat
7.5 g
10%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
41.8 mg
14%
Carbohydrates
8.4 g
3%
Fiber
1.1 g
4%
Sugars
5.3 g
--
Protein
14.6 g
29%
Sodium
303.2 mg
13%
Vitamin D
0.1 µg
0%
Calcium
152.5 mg
12%
Iron
0.8 mg
4%
Potassium
125.8 mg
3%
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