Recipe courtesy of Tiffany Derry
Chicken Paillard with Radicchio and Arugula Salad and Champagne Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 39
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 33
- Cholesterol
- 99
- Sodium
- 1045
- Total: 40 min
- Active: 30 min
Ingredients
2 boneless and skinless chicken breasts, butterflied
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup champagne vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 clove garlic, minced
Zest and juice of 1 lemon
1/2 cup blended oil (such as equal parts olive oil and canola oil)
2 cups arugula
1 small head frisée, torn into bite-size pieces
1 small head radicchio, cored and sliced
1 sprig tarragon, leaves removed and chopped
1/2 small bunch chives, thinly sliced
Pickled Red Onions, for garnish, recipe follows
Pickled Red Onions:
2 cups red wine vinegar
1/2 cup water
1 tablespoon sugar
2 teaspoons celery seeds
1 1/2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 red onion, thinly sliced
Directions
- Preheat a grill over medium-high heat.
- Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet to 1/4 inch even thickness. Drizzle both sizes with the canola oil and season to taste with salt and pepper.
- Whisk together the champagne vinegar, Dijon mustard, brown sugar, garlic, lemon zest, lemon juice and salt and pepper in a mixing bowl. Slowly whisk in the blended oil until the vinaigrette is emulsified.
- Grill the chicken breasts until there are prominent grill marks, 3 to 4 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F. Once the chicken is cooked, baste it with some of the champagne vinaigrette, then remove from the heat and allow to rest for 5 minutes.
- Combine the arugula, frisée, radicchio, tarragon and chives in a large bowl. Toss it with the vinaigrette and season with salt and pepper. Reserve some vinaigrette for drizzling later.
- To serve, place the chicken paillard onto the bottom of a serving plate, then top with the mixed greens. Garnish with some Pickled Red Onions and another drizzle of vinaigrette around the plate.
Pickled Red Onions:
- Combine the red wine vinegar, water, sugar, celery seeds, salt, mustard seeds and whole black peppercorns in a small saucepan. Bring to a boil, then reduce to a simmer for 5 minutes.
- Add the sliced onion into a large heatproof bowl. Strain the pickling liquid over the onions and let sit at room temperature for 10 minutes.