Chicken Paillard Salad Recipe

Prepare and pound chicken

Trim any fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or the bottom of a heavy skillet, gently pound each breast to an even thickness about 1/4 inch (6 mm). This yields a tender, quick-cooking paillard.

Marinate briefly

In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic (from the 1 clove), 1 tsp kosher salt, 1 tsp black pepper and 1 tsp dried oregano. Brush both sides of each pounded breast with the mixture and let rest at room temperature for 10–15 minutes (or up to 30 minutes in refrigerator).

Cook the chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add 1 tbs neutral oil and swirl to coat. Cook each pounded breast 2–3 minutes per side until golden and an instant-read thermometer inserted into thickest part reads 160–165°F (71–74°C). Avoid overcooking; the thin cut cooks quickly. Transfer to a cutting board and let rest 5 minutes, then slice thinly on the bias.

Prepare vegetables

While the chicken rests, halve the cherry tomatoes, thinly slice the cucumber (into half-moons if large), thinly slice the red onion, and slice the avocado just before assembly to avoid browning. Place the mixed greens in a large bowl.

Assemble salad

Add tomatoes, cucumber, red onion, avocado, croutons (if using) and shaved Parmesan to the bowl with greens. Toss gently to combine after dressing is added.

Make the dressing

In a small jar or bowl combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp red wine vinegar, 1 tbs finely chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning or acidity as desired.

Dress the salad and plate

Drizzle about half the dressing over the salad greens and toss gently to coat. Taste and add more dressing if desired. Arrange the tossed salad on individual plates or a serving platter. Lay the sliced chicken paillard over the top of the salad. Finish with any remaining dressing drizzled over the chicken and an extra sprinkle of shaved Parmesan. Serve immediately.