Name: Chicken Paillard with Hearts of Palm Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons fresh orange juice; 3 tablespoons fresh lime juice; 1 1/2 teaspoons chipotle hot sauce; 1/2 teaspoon grated fresh ginger; 2 tablespoons plus 5 teaspoons extra-virgin olive oil; Kosher salt; 1 1/2 cups cherry tomatoes, halved; 1 large avocado, diced; 1 14.8-ounce jar hearts of palm, drained and sliced into 1/4- to 1/2-inch-thick rounds; 1/3 cup finely chopped fresh chives; 2 10- to 12-ounce skinless, boneless chicken breasts; Freshly ground pepper

Directions

Whisk the orange juice, lime juice, hot sauce, ginger, 5 teaspoons olive oil and a pinch of salt in a large bowl. Add the cherry tomatoes, avocado, hearts of palm and chives; toss to combine. Season with salt and set aside.
Cut the chicken breasts in half horizontally to make 4 thinner pieces. Pat dry with paper towels. Place the chicken between 2 pieces of plastic wrap and pound with a mallet or skillet until 1/4 inch thick. Season generously with salt and pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Add 2 chicken pieces and cook until golden brown and crisp around the edges, about 2 minutes per side; remove to a plate. Add the remaining 1 tablespoon olive oil and repeat with the 2 remaining chicken pieces.
Divide the chicken and salad among plates. Drizzle any remaining dressing on the chicken.

Photograph by Andrew Purcell

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Chicken Paillard with Hearts of Palm Salad

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