Chicken Paillard Recipe

Prepare and pound

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or heavy skillet, pound the thickest part of each breast until the pieces are an even 1/4 to 1/3 inch thickness. This creates the 'paillard' for quick, even grilling.

Season

Pat the flattened breasts dry with paper towels. Rub both sides with 2 tablespoons olive oil, then season evenly with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.

Grill or pan-sear

Heat a grill or heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon unsalted butter to the skillet (or brush grill grates lightly with oil). Place the chicken on the hot surface and cook without moving for 2 to 3 minutes until well browned. Flip and cook 1.5 to 2 minutes more, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove from heat—carryover will bring it to 165°F. Transfer to a cutting board and let rest 3 minutes, then slice thinly on the diagonal.

In a small bowl or jar, combine 1/4 cup fresh orange juice, 2 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon finely minced shallot. Whisk or shake to combine.

Slowly stream in 1/4 cup olive oil while whisking vigorously (or add to jar and shake) until the dressing emulsifies. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more honey for sweetness or a splash more vinegar if you prefer more acidity. Optionally fold in 1/2 teaspoon orange zest for extra aroma.

Prepare the vegetables: halve cherry tomatoes, thinly slice the cucumber (or cut into half-moons), thinly slice the red onion, and julienne or shred the carrot. Place 4 cups mixed salad greens into a large mixing bowl.

Add the prepared cucumber, cherry tomatoes, red onion, and carrot to the greens. Drizzle about half of the orange champagne vinaigrette over the salad (reserve the rest for guests or additional dressing). Toss gently but thoroughly to coat the greens and vegetables evenly.

Arrange the tossed salad on a serving platter or individual plates. Fan the rested, sliced chicken paillard over the top of the greens. Spoon any accumulated chicken juices from the cutting board lightly over the chicken for flavor.

Finish and garnish: sprinkle toasted sliced almonds or pine nuts (2 tablespoons) over the salad if using, and add the optional orange zest. Serve immediately with additional vinaigrette on the side.