Chicken Paillard Salad Recipe
herb roasted chicken, charred cherry tomatoes and fresh parmesan over greens w/ housemade croutons and balsamic grainy mustard vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt, pepper, and your choice of herbs (such as thyme or rosemary). Roast in the oven for 20-25 minutes or until fully cooked. Remove from oven and let rest before slicing thinly.
- 2
Roast the Tomatoes
While the chicken is roasting, toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until they are charred and juicy.
- 3
Make the Croutons
Cut the bread slices into small cubes. Toss them with olive oil, salt, and herbs. Spread on a baking sheet and bake at 400°F (200°C) for about 10 minutes, or until golden brown and crispy.
- 4
- 5
Assemble the Salad
In a large bowl, combine the mixed greens, roasted cherry tomatoes, sliced chicken, and croutons. Drizzle with the vinaigrette and top with freshly grated parmesan cheese. Toss gently to combine.