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RECIPE
12 INGREDIENTS 6 STEPS 1hr 5min

Grilled Chicken Paillard with Winter Green Salad

4.0
1 Ratings
The only labor-intensive part of the recipe is pounding the chicken, which can be done in a plastic bag to make cleanup easy.
Grilled Chicken Paillard with Winter Green Salad Recipe | SideChef
The only labor-intensive part of the recipe is pounding the chicken, which can be done in a plastic bag to make cleanup easy.
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
1hr 5min
Total Time
$2.26
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
1/3 cup
Extra-Virgin Olive Oil , divided
to taste
to taste
Freshly Ground Black Pepper
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Delivery & Pickup From
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Nutrition Per Serving

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CALORIES
197
FAT
8.1 g
PROTEIN
23.3 g
CARBS
8.4 g

Cooking Instructions

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Step 1
Place the Tyson® 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.
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Nutrition Per Serving
Calories
197
% Daily Value*
Fat
8.1 g
10%
Saturated Fat
4.6 g
23%
Trans Fat
0.0 g
--
Cholesterol
66.2 mg
22%
Carbohydrates
8.4 g
3%
Fiber
1.1 g
4%
Sugars
5.3 g
--
Protein
23.3 g
47%
Sodium
322.2 mg
14%
Vitamin D
0.1 µg
0%
Calcium
152.6 mg
12%
Iron
1.0 mg
6%
Potassium
125.8 mg
3%
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