Grilled Chicken Paillard with Greek Salad
With thin slices of grilled chicken and loads of veggies, this dish is light, fresh and packed with deliciousness.
Ingredients
- 4 chicken breasts
- Vegetable oil
- Salt and pepper, to taste
- 1-2 lemons, halved
- 1 small red onion, peeled and quartered
- 8 ounces arugula
- 3/4 cup Kalamata olives
- 4 ounces creamy feta cheese block
- 1 pint cherry tomatoes
- 1 cup basil leaves
- 2 tablespoons fresh oregano
- 2 tablespoons olive oil
Steps
- Preheat the grill to 375°F.
- Begin by pounding out the chicken breasts. Place one piece of chicken in a large resealable bag and gently flatten with the smooth side of a meat tenderizer or with a rolling pin. You want the thickness to be about 1/2 inch. Place flattened chicken on a baking sheet or large plate. Repeat with remaining chicken pieces.
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