This Chicken Paillard with a Simple Salad is undoubtedly a quick and easy weeknight meal. It’s also great for a fancy dinner. Just so versatile!
with a simple salad
Making the perfect Paillard:
Chicken Paillard with a simple salad is unquestionably one of my go-to lunches or dinners. To be sure, it’s a simple and tasty dish to make any day of the week! Additionally, it works well for a posh supper. Or with pasta, salad, or indeed as a sandwich. It’s especially versatile so a great one to know. And so tasty. Basically, this dish has it all.
So firstly, it starts off with the chicken. Specifically, you want to make sure you slice it through and flip it over, and you must cover it with plastic wrap. In particular, it’s always good to invest in a mallet to pound the chicken breast. You can use a small saucepan to do this but sometimes it can rip the chicken breast.
You want to gently pound the chicken breast with the result that it flattens out to about 1/4 inch thickness.
Lastly, if you make this Chicken Paillard with a Simple Salad, please by all means leave a comment and give this recipe a share! I love to hear from all of you, and without a doubt I always do my best to respond to your comments. As a matter of fact, if you do make this recipe, surely don’t forget to tag me on Instagram! I like to look through and see your creations, so what’s more, post to Instagram stories too so I can easily share with my fans!
Additionally, check out my Beet and Yogurt dip here!
Chicken Paillard with a Simple Salad
This Chicken Paillard with a Simple Salad is undoubtedly a quick and easy weeknight meal. It’s also great for a fancy dinner. Or with pasta, salad, or indeed as a sandwich. Basically, this dish has it all.
- Total Time: 16 minute
Ingredients
2 chicken breasts, boneless and skinless
canola oil, for frying
kosher salt and pepper
Salad:
2 cups arugula lettuce
1 shallot, thinly sliced
1 teaspoon olive oil
1 tablespoon red wine vinegar
1/4 cup sliced almonds, toasted
flaky sea salt
Tomato Salad:
1 large tomato, diced
1 tablespoon balsamic vinegar
1/2 lemon, juiced
Instructions
- Lay the chicken breast on a large sheet of plastic wrap and fold the plastic wrap over the meat. Pound it out to an even thickness using the smooth side of a meat mallet. season with salt and pepper.
- Heat 1 tablespoon oil over medium-high heat until you see it slightly smoke. Lay chicken down away from you to prevent splattering and let cook about 2-3 minutes per side. Repeat with the second breast.
- Meanwhile, toss arugula and shallots together with oil and almonds, set aside.
- Toss tomatoes with balsamic and lemon juice with a few flakes of salt.
- Place chicken in the center of a plate and top with both salads. Serve with a crisp chardonnay.
- Prep Time: 15 minutes
- Cook Time: 15 mintues
