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.


  • 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


  1. Preheat the grill to 375°F.
  2. 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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