Grilled Chicken Paillard With Arugula And Lemon Vinaigrette

Name: Grilled Chicken Paillard With Arugula And Lemon Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams arugula; 1 teaspoon Dijon mustard; 1 clove garlic; 1 Juice of lemon + 3 Tbsps lemon juice; 4 servings Olive oil; 4 servings Sea salt and black pepper; 2 boneless, skinless chicken breasts; 1 tomato, chopped

Grilled Chicken Paillard With Arugulan And Lemon Vinaigrette is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 211 calories, 14g of protein, and 16g of fat. It is perfect for The Fourth Of July. If you have chicken breasts, sea salt and pepper, garlic, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place the chicken breasts one at a time in between to pieces of parchment paper or plastic wrap and pound to a -inch thickness. You can use a meat mallet or a rolling pin. The idea is to get the chicken to an even thickness all around.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Meat Tenderizer

Rolling Pin

Remove from the paper and place in a glass baking dish and squeeze the juice of 1 lemon on top.

Ingredients you will need

Juice

Lemon

Equipment you will use

Glass Baking Pan

Drizzle with an equal amount of olive oil.

Ingredients you will need

Olive Oil

Sprinkle with teaspoon sea salt or kosher salt and black pepper to taste. Allow to sit at room temperature for 30-60 minutes.

Ingredients you will need

Salt And Pepper

Sea Salt

Heat the grill to medium. In the meantime, prepare the salad dressing.

Ingredients you will need

Salad Dressing

Equipment you will use

Grill

Cut the garlic clove in half and rub the inside of a medium bowl with the cut side of the garlic.

Ingredients you will need

Garlic

Dry Seasoning Rub

Equipment you will use

Bowl

Add the garlic to the bowl. To the bowl, add 3 Tablespoons lemon juice, Dijon mustard, teaspoon sea salt, and black pepper to taste.

Ingredients you will need

Dijon Mustard

Black Pepper

Lemon Juice

Sea Salt

Garlic

Equipment you will use

Bowl

Whisk to combine.

Equipment you will use

Whisk

Pour cup olive oil into the bowl, whisking constantly to emulsify. Taste for seasoning and tartness.

Ingredients you will need

Olive Oil

Seasoning

Equipment you will use

Whisk

Bowl

Add more oil if necessary.

Ingredients you will need

Cooking Oil

Remove chicken from marinade and grill a few minutes on both sides until golden brown.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Grill

Place on a cutting board. Arrange the arugula on a platter and drizzle with enough of the dressing to coat lightly.

Ingredients you will need

Arugula

Equipment you will use

Cutting Board

Cut the chicken into strips and arrange on top of the arugula. Scatter tomatoes on top and drizzle a little more dressing. Or arrange the chicken on a platter and top with dressed arugula leaves and tomato.

Ingredients you will need

Arugula

Tomato