Email subscription form header
Never miss a post
Name: 
Your email address:*
Please wait...
Please enter all required fields Click to hide
Correct invalid entries Click to hide
No spam, ever. Promise. Powered by FeedBlitz
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • ABOUT LORI
  • CONTACT LORI
  • WORK WITH US
  • DISCLOSURE
  • New Here?

Are We Friends Yet?

More With Less Today

Where Saving Money Clicks

  • DEALS and STEALS
  • STYLE & BEAUTY
  • HOME DECOR
  • My RECIPES
  • Travel & Fun
  • HOLIDAYS and GIFT GIVING
  • My SOCAL LIFE

Chicken Paillard Salad Recipe [Gluten-Free]

By Lori, Last updated on July 14, 2022
The links in the post below may be affiliate links. Read the full disclosure.

PIN for chicken paillard salad recipe

Are you planning to bring a salad to a dinner party or want something delicious to eat after a long day? You might enjoy this delicious and crispy Chicken Paillard Salad!

Chicken Paillard Salad in a bowl

Explore your love for good food by trying this great chicken recipe that you can share with friends and family.

“Paillard” is a French culinary term that refers to a piece of boneless meat pounded thin before cooking. This method tenderizes the meat and allows it to cook fast. This dish is often prepared by dredging the meat in flour before sautéing, but this gluten-free version skips that step.

Navigate This Article

Notes

  • Prepare a double or triple batch of the lemon vinaigrette. Store the leftover in the refrigerator to use throughout the week on salads or as a marinade for other dishes.
  • You can use any variety of cherry or grape tomatoes for the salad. Do this if the multi-colored mini-heirloom tomatoes shown here are unavailable.

Prep time: 15 minutes
Cook time: 5-7 minutes
Serves: 4

Supplies Used

  • Lodge Pre-Seasoned 10.25 Inch Cast Iron Skillet

  • Cave Tools Meat Tenderizer Mallet

We have affiliate relationships which means we may earn a small referral commission at no additional cost to you if you shop using our links. 

Lemon Vinaigrette Ingredients

  • ¼ c. extra-virgin olive oil
  • 1 T. white balsamic vinegar
  • one T. fresh lemon juice
  • 1 t. lemon zest
  • ½ t. Italian seasoning
  • ½ t. garlic powder
  • 1 t. Dijon mustard
  • 1 T. honey
  • Sea salt, to taste

Remaining Ingredients for Chicken Paillard Salad

  • 1¼ lbs. boneless, skinless chicken breasts
  • 1 t. garlic powder
  • Coarse sea salt (or kosher salt, if you prefer)
  • black pepper
  • 2 T. extra-virgin olive oil
  • 1 large organic lemon, sliced and cut in half, divided
  • 6 c. fresh arugula
  • 1 pint grape or cherry tomatoes, halved
  • 3 T. fresh parsley, chopped
  • ¼ c. shaved Parmesan cheese (or goat cheese, if you prefer)

Cooking Directions for Chicken Paillard Salad

#1. Prepare the vinaigrette by combining tablespoons of olive oil and other ingredients on a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.

#2. Place the chicken breasts on a large sheet of plastic wrap or wax paper spread out on a clean work surface. On a cutting board, cut the breasts in half horizontally (with the blade parallel to the counter). Arrange both halves on the sheets of plastic wrap or wax paper in a single layer.

#3. To adjust the size of thick slices, cover the mat with a second sheet of plastic wrap or wax paper and pound to ¼” thickness with a meat pounder or rolling pin. Remove the top cover and season the chicken cutlets on both sides with the garlic powder, teaspoon salt, and fresh ground pepper.

#4. Add a drizzle of olive oil to a large nonstick skillet set over medium-high heat. Once hot, place chicken in and most of the lemon slices. Reserve 3 or 4 strips of lemon zest.

#5. Cook until the chicken is golden brown on the bottom and releases easily from the skillet, approximately 3-4 minutes. Turn and cook on the remaining side another 2-3 minutes, or just until the chicken is cooked through.

Note: Squeeze the lemon slices with tongs while the chicken cooks to release the juice.

Remove from heat and discard the lemon rinds. Transfer the chicken to a large platter and place the reserved lemons in the skillet for approximately 30 seconds per side to warm up. Place the warm lemons on the platter with the chicken and set aside. 

#6. Combine arugula, tomatoes, fresh parsley, and Parmesan cheese in a large bowl and drizzle 2-3 tablespoons of the vinaigrette on top. Season with salt and black pepper, to taste, and toss to combine.

#7. To serve, divide the salad between 4 serving bowls or a large plate and top each with pieces of chicken and warm lemon wedges. Place the remaining dressing in a small bowl and offer it as a side while serving. Enjoy!

Chicken Paillard Salad in a large white bowl

Looking for more easy and healthy recipes? You’ve come to the right place! Click here to view them.

Chicken Paillard Salad Recipe Poster

Chicken Paillard Salad Recipe [Gluten-Free]

Lori
Are you planning to bring a salad to a dinner party or want something delicious to eat after a long day? You might enjoy this delicious and crispy Chicken Paillard Salad!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 7 minutes mins
Course Salad
Cuisine American
Servings 4

Ingredients
  

Lemon Vinaigrette Ingredients

  • 1/4 c. extra-virgin olive oil
  • 1 T. white balsamic vinegar
  • one T. fresh lemon juice
  • 1 t. lemon zest
  • 1/2 t. Italian seasoning
  • 1/2 t. garlic powder
  • 1 t. Dijon mustard
  • 1 T. honey
  • Sea salt (to taste)

Remaining Ingredients

  • 11/4 lbs. boneless skinless chicken breasts
  • 1 t. garlic powder
  • Coarse sea salt or kosher salt, if you prefer
  • black pepper
  • 2 T. extra-virgin olive oil
  • 1 large organic lemon , sliced and cut in half, divided
  • 6 c. fresh arugula
  • 1 pint grape or cherry tomatoes , halved
  • 3 T. fresh parsley , chopped
  • 1/4 c. shaved Parmesan cheese (or goat cheese, if you prefer)

Instructions
 

  • Prepare the vinaigrette by combining tablespoons of olive oil and other ingredients on a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
  • Place the chicken breasts on a large sheet of plastic wrap or wax paper spread out on a clean work surface. On a cutting board, cut the breasts in half horizontally (with the blade parallel to the counter). Arrange both halves on the sheets of plastic wrap or wax paper in a single layer.
  • To adjust the size of thick slices, cover the mat with a second sheet of plastic wrap or wax paper and pound to 1/4” thickness with a meat pounder or rolling pin. Remove the top cover and season the chicken cutlets on both sides with the garlic powder, teaspoon salt, and fresh ground pepper.
  • Add a drizzle of olive oil to a large nonstick skillet set over medium-high heat. Once hot, place chicken in and most of the lemon slices. Reserve 3 or 4 strips of lemon zest.
  • Cook until the chicken is golden brown on the bottom and releases easily from the skillet, approximately 3-4 minutes. Turn and cook on the remaining side another 2-3 minutes, or just until the chicken is cooked through.
  • Combine arugula, tomatoes, fresh parsley, and Parmesan cheese in a large bowl and drizzle 2-3 tablespoons of the vinaigrette on top. Season with salt and black pepper, to taste, and toss to combine.
  • To serve, divide the salad between 4 serving bowls or a large plate and top each with pieces of chicken and warm lemon wedges. Place the remaining dressing in a small bowl and offer it as a side while serving. Enjoy!
Keyword Dinner

Pin for later:

PIN for chicken paillard salad recipe

Don’t forget to share this delicious recipe with your friends and loved ones!

Rate this post

Sharing is caring!

  • Share
  • Tweet


Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

More with Less Today Hello From Lori

Are We Friends Yet?

  • LIKE
  • TWEET
  • PIN
  • FOLLOW
  • EMAIL

Footer Widget Header

Find it Fast!

  • Online Deals and Steals
  • Style on a Budget
  • Home Decor
  • Grocery Coupons
  • Our Favorite Recipes
  • Travel & Fun
  • Southern California Living
  • Send us an email
  • Tweet with Us
  • Follow on Facebook
  • See our Pinterest Pins
  • Follow us on Instagram
  • Share a Tip

Footer

© 2009–2023 More With Less Today

Disclosures • Privacy Policy • Terms & Conditions • Accessibility • About • Contact

Disclaimer: Nothing contained on this website is intended to constitute professional advice, including but not limited to, medical, legal, or financial advice. All information is provided "as is" without warranty of any kind. Views expressed here do not necessarily represent the views of this website or it's employees, contractors, users, or sponsors. Readers are expected to do their own research before making any purchases.

The links found on this site may be referral links, which support this site at no cost to you. Please see my Disclosure Policy for full details

More with Less Today is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

Everywhere