The recipe has this fancy Paillard name in it... not really sure what that means, I could look it up but the salad was phenomenal (so who cares what it means). This meal is really great for a weeknight (I pulled it from the 5 in 5 Michael Simon cookbook), it takes no time to pull it together. The warm chicken an top of cold, crisp lettuce lightly dressed - they were meant for each other. I used fresh tarragon from our garden in the dressing which was incredibly tasty as well.
Chicken Paillard Salad
Chicken Paillard Salad
Serves 2
ingredients
• 1/4 cup EVOO
• 2 boneless chicken breasts, pounded to 1/4" thickness
• 1 Tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1/4 cup chopped tarragon leaves
• 2 cups lettuce (mixed greens, romaine or iceberg will work)
• 1/4 cup thinly sliced red onion
• 2 boneless chicken breasts, pounded to 1/4" thickness
• 1 Tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1/4 cup chopped tarragon leaves
• 2 cups lettuce (mixed greens, romaine or iceberg will work)
• 1/4 cup thinly sliced red onion
• Kosher Salt & Freshly Cracked Black Pepper
directions
2. Add 1/8 EVOO to the hot pan. Season the chicken on both sides with S&P. Sear each breast until golden brown on each side, 3 minutes per side.
3. Meanwhile, whisk the vinegar, mustard, 1/8 cup EVOO, tarragon, S&P together in a bowl to make a vinaigrette. Add the mixed greens and onion and toss until well coated.
4. Serve the salad on each plate topped with the chicken.
Enjoy!
This recipe was adapted from 5 in 5, Michael Simon.
This recipe was adapted from 5 in 5, Michael Simon.
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