Chicken Paillard with Lemon Salad

By Amy Stafford @ A Healthy Life For Me
November 5, 2012
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Author Notes: Pounded chicken breast is topped with a lemon vinaigrette mixed green saladAmy Stafford @ A Healthy Life For Me

Serves: 4

  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 4 cups arugula mixed green salad
  • 4 boneless, skinless chicken breast halves
  • Organic cooking spray
  • 1 cup cherry tomatoes, halved
  1. Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. When ready to serve add arugula and toss well, making sure to coat leaves evenly.
  3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. You can do this earlier in the day and cover and refrigerrate if needed.
  4. Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
  5. On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.

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