Monday, April 29

HEALTHY EATING: Grilled Lemon Chicken Paillard with Arugula & Tomato Salad

Sometimes it's the simple things in life that tend to be the best. That is definitely true of this little grilled chicken recipe. Whether you are cooking for two or two hundred, this recipe loses nothing in translation. You can keep doubling it to serve a small community or grill just enough for you and your turns out great EVERY time. And isn't that what a truly good recipe should be? Delicious, easy, inexpensive and steadfast - you know it's going to taste just incredible whenever you grill.  *FYI: Paillard is a French culinary term referring to the quick-cooking of a thinly sliced and pounded meat.

Drenched in a light lemony marinade, this grilled chicken is a crowd-pleaser. The flavors are light and bright and the peppery arugula and sweet red onions really bring out the citrus in this easy healthy meal.

Grilled Lemon Chicken Paillard with Arugula & Tomato Salad
Serves: 4

  • 1/4 cup freshly squeezed lemon juice
  • 1 small shallot, chopped
  • 1/4 cup pure olive oil
  • 1/4 teaspoon coarsely ground fresh black pepper
  • 4 boneless, skinless, chicken breasts, pounded thinly
  • Salt
  • 1/2 pound arugula
  • 2 ripe beefsteak tomatoes, diced
  • 1 small red onion, peeled, halved and thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus additional for garnish
  • Lemon halves, for garnish

  • Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30-45 minutes.
  • Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
  • Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each grilled chicken breast on separate  large plates, drizzle with extra-virgin olive oil if desired and top with a portion of the arugula-tomato salad. Garnish with lemon halves.

  • Toss a few quartered baby red potatoes and corn cobs in olive oil, chopped garlic, salt and pepper and roast them on the grill in a disposable aluminum pan. It makes a tempting side dish to serve along with your grilled chicken and salad. 
  • I find that by marinating the chicken for 45 minutes prior to grilling keeps this healthy chicken extra tender and juicy. Mr.P 
  • After grilling, cut up chicken breast and mix it into the salad. A little goes a long way. 
  • Quickly prep the chicken and salad (minus the dressing) the night before, refrigerate. Throw chicken on the grill and toss salad when you come in from work. Making this a stellar recipe for entertaining.
  • Not a fan of peppery-flavored Arugula? Try using Romaine for a hearty mild crunch.



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