Grilled Chicken Paillard with California Grapes and Arugula Salad
This Grilled Chicken Paillard with California Grapes and Arugula Salad is easy, healthy and bursting with flavour.
Servings: 4 servings
Ingredients
For the Grilled Chicken Paillard:
- 2 boneless and skinless chicken breasts sliced in half lengthwise and pounded 1/8”-thin
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 3 cloves garlic finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon fresh oregano substitute ½ teaspoon dry
- 1 teaspoon kosher salt
- ½ teaspoon freshly-cracked black pepper
For the California Grapes and Arugula Salad:
- ¼ cup extra-virgin olive oil
- 1/8 cup apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 tablespoon honey
- 1 garlic clove finely grated
- 1/4 teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- 8 ounces arugula
- 1 shallot thinly sliced
- 1 cup red grapes sliced in half
- 2 ounces thinly shaved Pecorino Romano cheese substitute Parmigiano Reggiano
Instructions
For the Grilled Chicken Paillard:
- In a bowl, combine the chicken, olive oil, lemon juice, garlic, parsley, rosemary, oregano, salt and pepper. Toss everything to coat, cover and refrigerate 1 to 6 hours.
- Preheat the grill to medium-high heat. Transfer the chicken to the grill and cook until grill marks form, around 4 minutes. Flip and cook the other side until grill marks form and the thickest part of the chicken breast registers 160F. Transfer the chicken to a tray, tent with foil and let the residual heat bring the chicken to 165F.
- Serve the chicken alongside the California Grapes and Arugula Salad.
For the California Grapes and Arugula Salad:
- In a mason jar, combine the olive oil, vinegar, mustard, honey, garlic, salt and pepper. Seal with a lid and shake vigorously until emulsified. Taste the vinaigrette for seasoning and adjust with salt and pepper as desired.
- In a large bowl, combine the arugula, shallot, grapes and pecorino cheese. Drizzle half of the vinaigrette overtop and toss gently to coat.
- Serve the salad with the grilled chicken and drizzle with some more of the vinaigrette to taste.