Pollo Paillard Recipe
Grilled chicken breast topped with tricolore salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Tricolore Salad
Method
Preparation of Chicken
- 1
Flatten Chicken Breasts
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it's about half an inch thick. This will ensure even cooking.
- 2
Marinate Chicken
In a bowl, combine olive oil, salt, and black pepper. Add the pounded chicken breasts and coat them evenly with the marinade. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours.
- 3
Grill Chicken
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 4-5 minutes on each side, or until fully cooked and juices run clear. Remove from grill and let rest for a few minutes.
Preparation of Tricolore Salad
- 4
Prepare Salad Ingredients
In a large bowl, combine arugula, halved cherry tomatoes, and cubed mozzarella.
- 5
Dress the Salad
Add fresh basil leaves, balsamic vinegar, salt, and black pepper to the salad. Gently toss the salad to combine all the ingredients, ensuring the dressing is evenly distributed.
Assembly
- 6
Plate the Dish
Slice the grilled chicken breasts and arrange them on a plate. Top with the tricolore salad, making sure to include a good amount of the dressing from the salad.
- 7
Serve
Serve immediately while the chicken is warm, and enjoy your delicious Pollo Paillard!