Grilled Chicken Paillard with Lemon, Black Pepper and Arugula-Tomato Salad
The word paillard (pronounced pī-ˈyär), refers to a piece of meat that has been pounded thin and grilled. Not only does this technique help to tenderize the meat, but it also thins the meat so it will cook quickly without drying out.
Preparation time: 45 minutes (includes 30 minutes marinating time)
- ¼ cup freshly squeezed lemon juice
- 1 small shallot, chopped
- ¼ cup pure olive oil
- ¼ teaspoon coarsely ground fresh black pepper
- 4 boneless, skinless chicken breasts, pounded thinly
- ½ pound arugula
- 2 ripe beefsteak tomatoes, diced
- 1 small red onion, peeled, halved and thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil, plus additional for garnish
- Lemon halves, for garnish
- Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
- Heat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
- Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste.
- Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.
Recipe source: Food Network
Additional sources: Serious Eats Wikipedia