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RECIPE
12 INGREDIENTS8 STEPS30MIN

Chicken Paillard with Chopped Salad Nicoise

4.7
3 Ratings

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.
30MIN
Total Time

Feed Me Phoebe

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

Ingredients

US / METRIC
Servings:
4
Serves 4
4
butterflied and pounded 1/3 inch thin
to taste
1
Lemon , juiced
divided
2 pinches
1 2/3 cups
French Beans
1 1/2 cups
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

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Nutrition Per Serving

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CALORIES
882
FAT
39.8 g
PROTEIN
45.2 g
CARBS
84.1 g

Cooking Instructions

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Step 1
Heat an indoor or charcoal grill to high heat.
Step 2
Place the Chicken Breast (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
Grill the chicken in batches, rotating 90 degrees on each side halfway through cooking, until the chicken is cooked through and have a nice cross-hatch, about 4-5 minutes per side. Remove to a plate to cool.
Step 4
Meanwhile, bring a large pot of salted water to boil. Blanch the French Beans (0.5 pound) until al dente, about 2 minutes. Remove with tongs to a colander and rinse with cold water.
Step 5
Return the pot of water to a boil. Cook the Baby Potato (0.5 pound) until fork tender, about 15 minutes, depending on the size of the potatoes. Drain and set aside.
Step 6
In a large mixing bowl, whisk together the remaining lemon juice, Dijon Mustard (1 tablespoon), Honey (1/2 teaspoon) and Sea Salt (1 pinch). Whisk in ¼ cup of Olive Oil (to taste) beginning with just a scant tablespoon until fully incorporated, then slowly adding the rest. Taste the vinaigrette and add more oil or seasoning as necessary.
Step 7
Finely chop the beans, potatoes, and Salad Greens (5 ounce) to ¼ inch pieces and add to the vinaigrette along with the Tomato (2), Kalamata Olives (1/4 cup), and Egg (2) if using. Toss to combine and taste for seasoning.
Step 8
To serve, arrange one piece of chicken on each plate and divide the salad among them.

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Nutrition Per Serving
Calories
882
% Daily Value*
Fat
39.8 g
51%
Saturated Fat
8.0 g
40%
Trans Fat
0.0 g
--
Cholesterol
172.3 mg
57%
Carbohydrates
84.1 g
31%
Fiber
19.0 g
68%
Sugars
3.8 g
--
Protein
45.2 g
90%
Sodium
1445.2 mg
63%
Vitamin D
0.9 µg
4%
Calcium
179.3 mg
14%
Iron
6.1 mg
34%
Potassium
1301.1 mg
28%
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