Best 5 Grilled Chicken Paillard With Lemon And Black Pepper And Arugula Tomato Salad Recipes
Indulge in a culinary journey with our tantalizing Grilled Chicken Paillard with Lemon and Black Pepper, accompanied by a refreshing Arugula Tomato Salad. Savor the tender, juicy chicken, perfectly seasoned with zesty lemon and bold black pepper, grilled to perfection. The Arugula Tomato Salad provides a vibrant contrast with its crisp arugula, juicy tomatoes, tangy red onion, and a delightful lemon-based vinaigrette. This delectable duo offers a harmonious blend of flavors and textures, making it an ideal choice for a light and flavorful meal.
For the chicken paillard, we'll guide you through selecting the best chicken breasts, preparing them for grilling, and achieving that perfect sear. We'll also provide tips for infusing the chicken with a burst of lemon and black pepper flavors. The arugula tomato salad recipe includes instructions for selecting the freshest ingredients, creating a zesty vinaigrette, and assembling the salad for a visually appealing presentation.
Whether you're a seasoned home cook or a culinary novice, our detailed instructions and helpful tips will ensure you create a restaurant-quality meal in the comfort of your own kitchen. So, gather your ingredients, prepare your grill, and embark on a culinary adventure that will leave your taste buds dancing with delight.
GRILLED CHICKEN CUTLETS WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD
Steps:
- Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
- Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- Heat your grill to high.
- Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
- While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
- Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.
CHICKEN PAILLARD
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Provided by Megan
Categories Salad
Time 34m
Yield 4
Number Of Ingredients 14
Steps:
- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g
GRILLED CHICKEN PAILLARD WITH LEMON, BLACK-PEPPER AND ARUGULA TOMATO SALAD
Steps:
- 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 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 paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.
Nutrition Facts :
GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD
Steps:
- Whisk together lemon juice, shallot, olive oil, and black pepper in a large baking dish. Add chicken, turn to coat and marinate in the fridge for 30 minutes. Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2-3 minutes per side or until golden brown and cooked through. Combine arugula, tomatoes, onion in a large bowl, toss with the vinegar and oil and season with salt and pepper to taste. Place each Paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad.
GRILLED CHICKEN PAILLARD
This chicken is pounded and left to marinate in a spicy, citrus sauce. Then it's ready for the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
- Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
- Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.
Tips:
- To ensure the chicken breasts are evenly thin, place them between two pieces of plastic wrap and gently pound them with a meat mallet or rolling pin.
- For the best flavor, marinate the chicken breasts in the lemon-herb mixture for at least 30 minutes, or up to overnight.
- When grilling the chicken, cook it over medium-high heat for 3-4 minutes per side, or until cooked through. Avoid overcooking, as this will make the chicken dry and tough.
- Serve the grilled chicken paillard immediately with the arugula-tomato salad and lemon-black pepper sauce. The salad can be made ahead of time and stored in the refrigerator for up to 24 hours.
Conclusion:
This grilled chicken paillard with lemon and black pepper is a simple yet flavorful dish that is perfect for a summer meal. The chicken is juicy and tender, while the lemon-black pepper sauce adds a bright and tangy flavor. The arugula-tomato salad is a refreshing and light accompaniment.
This dish is also relatively easy to make, making it a great option for weeknight dinners or casual entertaining. With just a few simple ingredients, you can create a delicious and satisfying meal that everyone will enjoy.
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