Chicken Paillard Salad Recipe [Gluten-Free]

 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!

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.

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Kitchen Notes

• Prepare a double or triple batch of the lemon vinaigrette. Store the leftovers 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

• Meat Tenderizer Mallet
• Lodge Pre-Seasoned 10.25 Inch Cast Iron Skillet

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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 in 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 garlic powder, a teaspoon of 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 the chicken 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 for another 2-3 minutes, or just until the chicken is cooked through.

Important Notes

• 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!

More Salad Recipes to Try

• Panzanella Salad
• Balsamic Steak Salad
• Crunchy Celery Apple Salad
• Couscous with Green Apple Salad
• Chicken Caesar Salad with Homemade Dressing
• 15 Salad Recipes That Are Fast, Fresh and Fabulous!

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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