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Lidey's Table

Grilled Chicken Paillard with Winter Green Salad

Friday, February 10, 2017

While I love a swanky dinner date as much as the next girl, when it comes to Valentine’s Day, my ideal night is actually a delicious dinner for two cooked at home. Instead of sitting through course after course of a prix-fixe menu, you can relax, go at your own pace, make whatever you feel like eating, and really enjoy each other’s company.

But what to make? I’m thinking Grilled Chicken Paillard with Winter Green Salad. It’s simple and quick to make, but is still “fancy” and more importantly, delicious. The chicken is tender and well seasoned, and topped with a salad that’s bright, crunchy, and strikes the perfect balance between savory, sweet and bitter. You guessed it, this salad is a metaphor for love!

The only labor-intensive part of the recipe is pounding the chicken, which I do in a plastic bag to make cleanup easy. And, I discovered that while a meat mallet is technically the right the tool for the job, a bottle of wine works just as well. Just don't use a bottle of champagne!! 


Grilled Chicken Paillard with Winter Green Salad

serves 2

  • 2 boneless, skinless chicken breasts
  • juice of 1 lemon
  • 2 ½ cups baby arugula, lightly packed (2 ounces)
  • ½ small head radicchio, cored and sliced very thinly
  • ½ cup walnut halves, toasted and chopped
  • 2/3 cup seedless red grapes, cut in half
  • 1 tablespoon sherry vinegar
  • 1 teaspoonsDijon mustard
  • 2/3 cup large-diced mild, creamy blue cheese, such as Blue D’Auvergne
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper

Place the chicken breasts into a gallon-size Ziploc bag. Using a meat mallet, a rolling pin, or a wine bottle, pound the chicken breasts through the plastic until they are 1/2 inch thick. (This takes a few minutes – be careful not to pound so hard you tear the meat.

In a small measuring cup, whisk together the lemon juice, 3 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Pour marinade into the bag with the chicken, seal, and refrigerate for 1 hour.

Meanwhile, in a large bowl, combine the arugula, radicchio, walnuts and grapes. In a small measuring cup (you can use the same one you used for the marinade) whisk together the sherry vinegar, mustard, 2 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.

Heat a grill pan over medium high heat. Remove the chicken breasts from the bag, pat dry with paper towels, and grill for 3-5 minutes on each side, until there are dark grill marks on each side and the breasts are just cooked through. (Alternatively, you can cook the chicken in a large sauté pan: heat 1 tablespoon olive oil over medium-high heat and cook each breast for 3-5 minutes on each side, until evenly browned and cooked through.)

Add the vinaigrette to the salad and toss to combine. Add the blue cheese and toss gently. To serve, place each chicken breast on a plate and top with a mound of salad. Serve immediately.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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