Best 4 Grilled Chicken Paillard With Lemon And Black Pepper And Arugula Tomato Salad Recipes
Welcome to the world of culinary delights, where flavors dance on your palate and aromas ignite your senses. Get ready to embark on a journey of culinary exploration as we present the ultimate guide to cooking grilled chicken paillard with lemon and black pepper, accompanied by an exquisite arugula tomato salad. This dish is a symphony of taste and texture, with tender and juicy chicken perfectly complemented by a zesty lemon and black pepper marinade, all while harmonizing with the vibrant freshness of the arugula tomato salad. Join us as we uncover the secrets behind creating this mouthwatering dish, leaving you with a memorable dining experience fit for any occasion.
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CHICKEN PAILLARDS WITH HERB-TOMATO SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare an outdoor grill with a hot fire.
- Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
- Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.
Nutrition Facts : Calories 300 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 99 milligrams, Sodium 1082 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 40 grams, Sugar 2 grams
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 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 :
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
Tips
- Choose the right chicken breasts: For the best results, use boneless, skinless chicken breasts that are about 1 inch thick. If your chicken breasts are thicker, you can pound them out to an even thickness using a meat mallet or rolling pin.
- Pound the chicken breasts: Pounding the chicken breasts helps to tenderize them and makes them more receptive to the marinade.
- Use a flavorful marinade: The marinade for this recipe is simple but effective. It consists of olive oil, lemon juice, garlic, salt, and pepper. You can also add other herbs or spices to taste.
- Marinate the chicken breasts for at least 30 minutes: The longer you marinate the chicken, the more flavor it will absorb. If you don't have time to marinate the chicken for 30 minutes, you can still grill it, but it won't be as flavorful.
- Preheat your grill: Preheat your grill to medium-high heat before cooking the chicken. This will help to prevent the chicken from sticking to the grill.
- Grill the chicken breasts for 5-7 minutes per side: The cooking time will vary depending on the thickness of your chicken breasts. Cook the chicken until it is cooked through and no longer pink in the center.
- Let the chicken breasts rest before slicing: Let the chicken breasts rest for a few minutes before slicing. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion
Grilled chicken paillard with lemon and black pepper and arugula tomato salad is a delicious and healthy meal that is perfect for a summer cookout. The chicken is tender and flavorful, and the salad is light and refreshing. This dish is also easy to make, so it's a great option for a busy weeknight meal.
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