Grilled Chicken Paillard with Shaved Fennel Salad

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Salad:

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

Chicken:

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