Chicken Paillard with Chopped Salad Nicoise

Recipe

12 INGREDIENTS • 8 STEPS • 30MINS

Chicken Paillard with Chopped Salad Nicoise

4.7

3 ratings

This dish combines two of my favorite French dishes. The chicken replaces the usual tuna in the salad nicoise, and instead of arranging each element in large rustic chunks around the plate, I've used the chopped version as a topper for the chicken.

Chicken Paillard with Chopped Salad Nicoise

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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

This dish combines two of my favorite French dishes. The chicken replaces the usual tuna in the salad nicoise, and instead of arranging each element in large rustic chunks around the plate, I've used the chopped version as a topper for the chicken.

30MINS

Total Time

$5.43

Cost Per Serving

Ingredients

Servings

4

US / Metric

4

Chicken Breasts

butterflied and pounded 1/3 inch thin

1/4 cup

plus more for drizzling

1

Lemon, juiced

divided

2 pinches

1 2/3 cups

French Beans

8 oz

1/4 cup

Kalamata Olives, pitted, finely chopped

2

Eggs, boiled, finely chopped

1 Tbsp

Dijon Mustard

1/2 tsp

2 cups

Salad Greens

2

Medium Tomatoes, diced

Nutrition Per Serving

VIEW ALL

Calories

615

Fat

22.1 g

Protein

49.1 g

Carbs

53.9 g

Chicken Paillard with Chopped Salad Nicoise

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking InstructionsHide images

step 1

Heat an indoor or charcoal grill to high heat.

step 2

Place the Chicken Breasts (4) in a large shallow bowl or baking dish. Drizzle with 2 tablespoon Olive Oil, half the Lemon (1), and Sea Salt (1 pinch). Swish and flip the chicken around until well coated in the oil and lemon mixture.

step 3

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