Grilled Chicken Paillard With Greek Salad

Grilled Chicken Paillard With Greek Salad

Megan Mitchell

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With thin slices of grilled chicken and loads of veggies, this dish is light, fresh and packed with deliciousness.

Grilled Chicken Paillard with Greek Salad

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

Instructions

  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.

  3. Season the chicken with salt and pepper on both sides. Lightly drizzle with vegetable oil. Place chicken and onions on the preheated grill and cook with lid open for 5-6 minutes per side, or until chicken is cooked through and nice grill marks appear. About 2 minutes before the chicken is done, grill the halved lemons, cut side down.

  4. Place arugula into a large mixing bowl. Next, roughly chop the olives and add to the bowl as well. Halve the cherry tomatoes and add them to the bowl. Tear the basil leaves and oregano and add to the mixture. Crumble in the feta cheese and sprinkle with salt and pepper.

  5. Remove chicken, onions and lemons from the grill. Roughly chop the onions and add to the salad. Juice one lemon half over the salad. Add a drizzle of olive oil and toss everything together, then transfer to a plate.

  6. Thinly slice the chicken and add to the salad. Squeeze remaining lemon half over the chicken. Garnish with grilled lemon halves.

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Transcript

- Today I'm making my grilled chicken paillard with Greek salad. I grill the lemon and the red onion, I'll show you how. I have four boneless skinless chicken breasts and I've already pounded out three of them. I'm gonna finish pounding out the fourth one. And I'm doing this because it makes them obviously thinner and they cook evenly and they cook faster. Meat mallet or you can use a rolling pin. Make some noise. I don't know why but I clench my teeth when I do this. I feel like So that's done. Place it back on the plate and then I'm just gonna drizzle a little oil over all of them. Chicken breast obviously doesn't have a lot of fat on it so I just wanna make sure there's enough oil that it doesn't stick on the grill and then sprinkle with salt and pepper. Make sure to get both sides. I'll give 'em a little flip. so my chicken is ready. I'm gonna set it aside for just a second while I prep my red onion. You wanna cut through the root end and you're doing that so it doesn't fall through the grates it kinda holds it together when we grill it. And then again, so you quarter it. I'm gonna peel back the skin. I like grilling onion because it imparts obviously a smoky flavor but it also makes it a little sweet. Alright, my grill is up to heat. I'm gonna start by putting the chicken on as well as my red onion. This should cook about the same time. When your chicken's ready to flip your onion should be ready to flip as well. While that cooks I have my cherry tomatoes already halved and I have some Kalamata olives. So I'm just gonna roughly chop these. This is my version of a Greek salad. I feel like I'm dancing the whole time I'm doing this. It just makes me very happy. So I'm gonna set those aside. I'm gonna halve my lemon. If you've never grilled citrus before it just adds another layer of flavor. I have some arugula some basil. Just wild arugula. To the bowl I'll add all of my olives and my halved cherry tomatoes. These are heirloom so you have some yellow, some orange, some purple, and then before I get my hands all feta-y some oregano and some basil as well. I have four ounces of feta cheese that I'm gonna crumble in. Just creamy and salty. I'm gonna add a little salt and pepper to the bowl as well and I'm gonna actually make the dressing in here. I think my chicken's ready to flip. Nice and charred, and I'm gonna add my lemon at this point as well. So my salad is ready. My veggies and chicken are grilling. Gonna come off, slice it up, and assemble this baby. Start with my chicken beautifully grilled and my red onions. So pretty, and then my grilled lemon. This is why I love grilling because it transforms the flavor into something you just can't get any other way. Grilling, brought to you by Megan Mitchell. Like that was a PSA. Cut off the root ends of the red onion and then just roughly chop it. It is hot so be careful. So I'm gonna add the onion and then I'm going to juice the lemons over and then I'm going to toss this before I cut up my chicken. Give a little drizzle of extra virgin olive oil. Colors are so pretty. I'm gonna cut up some of this chicken as well. Just thinly slice it. Lookin' good. Squeeze the other lemon over the chicken. And there you go. So easy and so simple, my grilled chicken piallard with Greek salad. It's healthy and delicious.

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