Grilled Chicken Paillard with Shaved Fennel Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1 clove garlic, minced

1 shallot thinly sliced, soaked cold water for 10 minutes, and drained

1/4 teaspoon kosher salt

1 lemon, zested and juiced

1 orange, zested and juiced

2 small or 1 large bulb fennel, core removed and shaved

1 tablespoon chopped fennel fronds

2 tablespoons freshly chopped dill

3 oranges segmented

Freshly ground black pepper

1/4 teaspoon toasted and coarsely ground coriander seed

2 tablespoons extra-virgin olive oil

1 ounce watercress


1/4 cup olive oil

4 (6-ounce) boneless, skin-on chicken breast halves, pounded to a 1/4-inch thickness

Kosher salt and freshly ground black pepper


  1. For the salad: In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grindings of black pepper, coriander, olive oil and watercress. Toss gently.
  2. For the chicken: Put a large skillet over medium-high heat.
  3. Add the olive oil to the hot pan. Season both sides of the chicken with salt and pepper. Arrange 4 pieces of chicken in the pan and cook until golden brown, about 3 to 5 minutes. Flip and cook until light golden brown, about 3 to 5 minutes.
  4. Put the chicken on plates, top with the salad, spoon additional dressing over each portion and serve.
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