Try this delicious Chicken Salad for a healthy lunch or dinner.
Learn how To Make a healthy & delicious Chicken Paillard Salad!
Chicken Paillard Salad with Fresh Lemon Vinaigrette
“Paillard” is a French culinary term that refers to a piece of boneless meat pounded thin before cooking. This method tenderizes the meat and allows it to cook quickly. This dish is often prepared by dredging the meat in flour prior to sautéing. This gluten-free version skips that step, however.
If you would like to add the flour step, simply dredge chicken in a small amount of chicken before cooking. Add a little bit of salt and pepper to the flour before using.
This is a wonderfully healthy lunch or dinner. Don’t forget to make the fresh salad dressing using the recipe below.
Fresh and Delicious Chicken Paillard Salad for a Healthy Lunch or Dinner
- 1 1/4 lbs. boneless skinless chicken breasts
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 large lemon sliced and cut in half, divided
- 6 cups fresh arugula
- 1 pint cherry or grape tomatoes halved
- 3 tablespoons fresh parsley chopped
- 1/4 cup shaved Parmesan cheese
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Prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
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Place the chicken on a large sheet of plastic wrap or wax paper spread out on a clean work surface. Cut the breasts in half horizontally (with the blade parallel to the counter) and arrange both halves on the plastic wrap or wax paper in a single layer.
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Cover with a second sheet of plastic wrap or wax paper and pound to ¼” thickness with a meat mallet or rolling pin. Remove the top cover and season on both sides with the garlic powder, salt, and black pepper.
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Add the olive oil to a large skillet set over medium-high heat. Once hot, add the chicken and most of the lemon slices, reserving 3 or 4 slices for garnish.
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Cook until the chicken is golden brown on the bottom and releases easily from the skillet, approximately 3-4 minutes. Turn and cook on the remaining side another 2-3 minutes, or just until the chicken is cooked through.
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Note: Squeeze the lemon slices with tongs while the chicken cooks to release the juice.
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Remove from heat and discard the lemon rinds. Transfer the chicken to a large platter and place the reserved lemons in the skillet for approximately 30 seconds per side to warm up. Place the warm lemons on the platter with the chicken and set aside.
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Add the arugula, tomatoes, fresh parsley, and Parmesan cheese to a large bowl and drizzle 2-3 tablespoons of the vinaigrette on top. Season with salt and black pepper, to taste, and toss to combine.
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To serve, divide the salad between 4 serving bowls and top each with some of the chicken and warm lemon slices. Offer remaining dressing on the side while serving. Enjoy!
Time-Saving Tip: Prepare a double or triple batch of the lemon vinaigrette and store the leftover portion in the refrigerator to use throughout the week on salads or as a marinade for other dishes.
Note: You can use any variety of cherry or grape tomatoes for the salad if the multi-colored mini-heirloom tomatoes shown here are unavailable.
How to Make Fresh Homemade Lemon Vinaigrette Dressing:
Lemon Vinaigrette Ingredients:
1/4 cup extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon Italian seasoning
½ teaspoon garlic powder
1 teaspoon Dijon mustard
1 tablespoon honey
Salt, to taste
Combine all ingredients in a jar with a tight fitting lid. Shake jar until well blended.
What we Love about this Chicken Paillard Salad
This salad when combined with the homemade dressing is fresh and tasty. We love the fact that it is heathy and low on calories and GLUETEN FREE!
You will also Love Some of Our Other Salad Recipes:
Strawberry Bacon and Spinach Salad
Tuscan Bean Salad with Goat Cheese
Deconstructed Waldorf Salad
Shrimp Scampi Salad
