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Grilled chicken paillard with Greek salad
A delicious grilled dinner perfect to serve the family this summer.
YIELDS
4
TO
6
Ingredients
Greek salad
- 1 romaine lettuce head, cored and cut into 1 inch pieces
- 1/2 cup fresh parsley leaves
- 1/2 small red onion, thinly sliced
- 1/4 cup Greek dressing
- 1/4 cup pitted Kalamata olives, halved
- 1/4 cup crumbled sheep or goat milk feta cheese
- 1/2 English cucumber, sliced in half lengthwise and cut into ¼ inch thick half moons
- 1 cup cherry tomatoes, halved
- 1/4 cup packed thinly sliced pepperoncini (from 4 peppers)
- Sea salt and freshly cracked black pepper, to taste
Chicken
- Four 5 to 6 ounce boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- Juice from 1 lemon (about 2 tablespoons)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic salt
- Freshly cracked black pepper, to taste
Directions
Greek salad
- Combine the romaine, parsley, and onion in a large serving bowl.
- Drizzle the dressing around the rim of the bowl and toss to coat evenly.
- Add the olives, feta, cucumber, cherry tomatoes, and pepperoncini and gently toss to combine. Set aside for serving.
Chicken
- Place one chicken breast between two pieces of plastic wrap and pound using the flat side of a meat mallet or a heavy-bottomed pan to half an inch thick.
- Transfer to a plate and repeat with the remaining chicken breasts.
- Combine the chicken, oil, lemon juice, onion powder, garlic salt, and cracked black pepper in a medium bowl
- Cover and marinate for at least 10 minutes, or up to one hour in the refrigerator.
- When ready to grill, preheat the grill to medium-high heat.
- Remove the chicken from the marinade and grill until charred on one side, two to three minutes.
- Flip and let char and cook through on the other side, another two to three minutes, until a meat thermometer register 165° F.
- Transfer to a plate and keep warm.
Serve
- Pile salad onto a juicy chicken Paillard to serve.
- Season with additional salt and pepper if desired. Enjoy!
