Thin cut Chicken Paillard Salad is an easy, healthy, and delicious weeknight meal.
“Paillard” is a French culinary term that refers to a piece of boneless meat pounded thin or butterflied. Pounding the meat has the dual benefit of tenderizing the meat and creating a thinner cut that cooks faster with less moisture loss.
Traditionally, a paillard is made with chicken or veal that is dredged in flour prior to sautéing. However, this gluten-free version of Chicken Paillard Salad skips that step.
Tomatoes are the major dietary source of the antioxidant lycopene. This antioxidant reduces the risk of heart disease and cancer. In addition, the fiber, potassium, vitamin C, and choline content in tomatoes all support heart health. An increase in potassium intake, along with a decrease in sodium intake, is the most important dietary change you can make to reduce your risk of cardiovascular disease.
Arugula has a nutty and slightly peppery flavor. It is often combined with radicchio and paler lettuces. When buying arugula, the leaves should be crisp and bright green. The leaves should not be limp or slimy. Avoid arugula that shows signs of yellowing or spotting.
- The health benefits of arugula include:
- Heart healthy-high levels of potassium and magnesium
- Supports bone health-high in calcium
- Weight loss-keep a few bags of spring salad and boiled eggs in your refrigerator for a quick meal
- Prevent cancer-high in antioxidants
Ninja Tip: Prepare a double or triple batch of the lemon vinaigrette and store the leftover portion in the refrigerator to use throughout the week on salads or as a marinade for other dishes.
Check out this Pork Scallopini with Mushroom Gravy recipe.
Chicken Paillard Salad
- Glass jar with lid
- Meat mallet tenderizer
Lemon Vinaigrette Ingredients:
- ¼ c. extra virgin olive oil
- 1 T. white balsamic vinegar
- 1 T. fresh lemon juice
- 1 t. lemon zest
- ½ t. Italian seasoning
- ½ t. garlic powder
- 1 t. Dijon mustard
- 1 T. honey
- Sea salt to taste
- 1¼ lbs. boneless skinless chicken breasts
- 1 t. garlic powder
- Sea salt and black pepper to taste
- 2 T. extra virgin olive oil
- 1 large organic lemon sliced and cut in half, divided
- 6 c. fresh arugula
- 1 pint cherry or grape tomatoes halved
- 3 T. fresh parsley chopped
- ¼ c. shaved Parmesan cheese
- Prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
- Place the chicken on a large sheet of plastic wrap or wax paper spread out on a clean work surface. Cut the breasts in half horizontally (with the blade parallel to the counter) and arrange both halves on the plastic wrap or wax paper in a single layer.
- Cover with a second sheet of plastic wrap or wax paper and pound to ¼” thickness with a meat mallet or rolling pin. Remove the top cover and season on both sides with the garlic powder, salt, and black pepper.
- Add the olive oil to a large skillet set over medium-high heat. Once hot, add the chicken and most of the lemon slices, reserving 3 or 4 slices for garnish.
- Cook until the chicken is golden brown on the bottom and releases easily from the skillet, approximately 3-4 minutes. Turn and cook on the remaining side another 2-3 minutes, or just until the chicken is cooked through.
- Note: Squeeze the lemon slices with tongs while the chicken cooks to release the juice.
- Remove from heat and discard the lemon rinds. Transfer the chicken to a large platter and place the reserved lemons in the skillet for approximately 30 seconds per side to warm up. Place the warm lemons on the platter with the chicken and set aside.
- Add the arugula, tomatoes, fresh parsley, and Parmesan cheese to a large bowl and drizzle 2-3 tablespoons of the vinaigrette on top. Season with salt and black pepper, to taste, and toss to combine.
- To serve, divide the salad between 4 serving bowls and top each with some of the chicken and warm lemon slices. Offer remaining dressing on the side while serving. Enjoy!