Photo: Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad Recipe
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 1 small shallot, chopped
- 1/4 cup pure olive oil
- 1/4 teaspoon coarsely ground fresh black pepper
- 4 boneless, skinless, chicken breasts, pounded thinly
- Salt
- 1/2 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
Directions
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.
Preheat 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.
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By koolaidmanxz
on February 07, 2012
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Very TASTY AND I WILL DEFINITELY MAKE THIS AGAIN. GREAT DISH BOBBY FLAY
By ODAT
on October 12, 2011
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Cooked for my ex-girlfriend who is an excellent cook with special diet. Quick, healthy and plates well. Wasn't sure about the Arugula, someone mentioned it was a little bitter so went with baby spinach. Also grilled 1/4" sliced red onion brushed with olive oil and dusted with salt and pepper. She loved it! Maybe if I had done that earlier she would still be my girlfriend.
By jghshop_7820188
Sewickley, PA
on August 31, 2011
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Fast, easy, healthy, delicious. This is a highly prized "have-again" in our weeknight dinner list.
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