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.
SERVES: 4; Calories: 292; Total Fat: 17 grams; Saturated Fat: 3 gram2; Protein: 27 grams; Total carbohydrates: 8 grams; Sugar: 5 grams; Fiber: 2 grams; Cholesterol: 73 milligrams; Sodium: 152 milligrams
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By Japanese Hats
Revere, MA
on April 22, 2013
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I made this recipe both with pieces and chicken breast kabobs. Unfortunately my grill decided not to work so I ended up broiling it on high. It turned out absolutely DELICIOUS. I took the time to marinade this a few hours ahead just as the recipe directed, and I think this is a big part of the success. This will be my favorite summer barbecue chicken recipe (once my grill gets fixed. Thanks Bobby for this easy scrumptious fix.
By metmaestro_827195
LA, CA
on April 17, 2013
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I followed this recipe to the letter and it came out just fabulous! THe easiest meal to put together quickly with a huge amount of flavor.
By rfoote35
Grand Rapids
on December 22, 2012
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Excellent meal, this is something I cook all the time, Everybody loves it.
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