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Chicken Paillard Salad with Arugula, Fennel, and Apples
serves 2

Chicken Paillard SaladINGREDIENTS

  • 2 ½-pound chicken cutlets, pounded ¼-inch thick

  • 2 tablespoons olive oil, plus 2 teaspoons

  • Salt and pepper

  • 2 cups baby arugula

  • ½ fennel, very thinly sliced

  • ½ Granny Smith apple, very thinly sliced

  • Zest and juice of ½ lemon


Preheat your countertop grill to the highest setting.  Rub the chicken with the 2 teaspoons olive oil, and season with salt and pepper.  Grill the chicken paillards, one at a time, until cooked through—about 4 minutes.  Toss the arugula, fennel, apple, lemon juice, lemon zest, and 2 tablespoon olive oil with salt and pepper.

Allow the chicken to cool just slightly, then pile the salad on top of the chicken.


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