Chicken Paillard with a Big Salad

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This recipe for grilled chicken takes less than 10 minutes to fully cook and allows you to incorporate sweet grilled onions into the salad. A quick and healthy meal for summer!

  • PREP TIME: 15 minutes

  • TOTAL TIME: 45 minutes

  • SERVINGS: 4

INGREDIENTS

  • CHICKEN

  • 4 boneless skinless chicken breasts, pounded thin, or thinly sliced cutlets

  • 1 clove garlic, crushed

  • 1 pinch red pepper flakes

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons chopped rosemary

  • SALAD

  • 1 medium red onion, cut into 1/4 -1/2 inch thick slices, rings kept intact

  • Extra virgin olive oil

  • Salt and pepper

  • 4-6 cups loosely packed baby arugula

  • 1 cup grape or cherry tomatoes, cut in half

  • ¼ cup oil-cured black olives, pitted and halved

  • 1 teaspoon balsamic vinegar

  • Parmesan cheese, for garnish

PREPARATION

  1. In a large shallow dish, marinate chicken for 15 minutes or up to 2 hours, refrigerated. Remove excess marinade from chicken and discard. Season with salt and pepper.

  2. Heat a charcoal or gas grill until hot. Lightly oil the grill with tongs holding paper towels dipped in oil. Keeping onion rings intact, brush with oil and sprinkle with salt and pepper. Carefully place on grill. Grill 3 to 5 minutes each side, until translucent. Alternatively, use a grill basket to cook the onions. The point is not to let them fall through the grates. Set aside in a bowl to cool slightly while you cook the chicken. Grill chicken breasts 2 to 3 minutes on each side, or until lightly charred and cooked through.

  3. In a large bowl, combine arugula, tomatoes, olives, and grilled onions. Drizzle with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, and sprinkle with salt and pepper. Toss well. Place a grilled chicken breast on each of four plates and top with the salad. Top with shaved parmesan.

Kris Mae WeissChicken Paillard with a Big Salad, Salad, salads, chicken