Best Grilled Chicken Paillard With Greek Salad Recipes

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GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO



Grilled Chicken Paillard with Arugula and Shaved Pecorino image

Provided by Katie Lee Biegel

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
Extra-virgin olive oil
Salt and freshly ground black pepper
1/4 teaspoon garlic powder
Grated zest and juice of 1/2 lemon
1/2 teaspoon grainy mustard
8 cups arugula or mixed greens
Shaved Pecorino Romano cheese

Steps:

  • Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
  • Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
  • Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
  • In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
  • Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.

Nutrition Facts : Calories 211, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 91 milligrams, Sodium 318 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 30 grams, Sugar 1 grams

CHICKEN PAILLARD



Chicken Paillard image

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

Provided by Megan

Categories     Salad

Time 34m

Yield 4

Number Of Ingredients 14

4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper, divided
½ teaspoon salt, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

Steps:

  • Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
  • Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
  • Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
  • Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g

GRILLED CHICKEN PAILLARDS WITH MINT SALAD



Grilled Chicken Paillards with Mint Salad image

The high heat of a grill means that pounded chicken breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which are pricier, or flatten the chicken yourself, as we do here. A mint salad rounds out the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (about 2 pounds total)
Vegetable oil, for grill
Coarse salt and ground pepper
5 tablespoons Lemon-Herb Dressing
1 head Boston or Bibb lettuce, torn into bite-size pieces
1/4 cup packed fresh mint leaves
1 medium carrot, shredded
1/2 small red onion, thinly sliced

Steps:

  • Slice each chicken breast almost in half horizontally, leaving one side attached. Open like a book. Place each breast between sheets of plastic wrap and pound to about 1/4 inch thick with a meat mallet or small skillet. Heat a grill pan or grill to high; clean and lightly oil hot grill. Season chicken with salt and pepper and grill until cooked through, about 3 minutes per side. Slice chicken breasts in half, divide among four plates, and drizzle with 2 tablespoons dressing.
  • In a large bowl, toss together lettuce, mint, carrot, onion, and 3 tablespoons dressing; serve over chicken.

Nutrition Facts : Calories 325 g, Fat 14 g, Fiber 2 g, Protein 41 g, SaturatedFat 3 g

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