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Ingredients
| lemon juice: 1/4 cup |
| shallot onions: 1 (chopped) |
| olive oil: 1/4 cup |
| black pepper: 1/4 tsp |
| chicken breasts: 4 breasts (pounded thin) |
| salt: 1 tsp |
| arugula: 0.5 lb |
| beefsteak tomatoes: 0.5 lb |
| onions - red: 1 onion (peeled, halved, thinly sliced) |
| red wine vinegar: 3 Tbl |
| olive oil: 2 Tbl |
| lemons: 1 (cut into 4 wedges) |
Grilled Chicken Paillard with Arugula Salad
User rating:
This healthier twist on a classic chicken paillard is so flavorful, you won't even guess it's gluten free.
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Prep Time
10 min -
Cook Time
35 min -
Servings
5 serving(s)
Tags
- Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 mins.
- Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 - 3 minutes per side or until golden brown and just cooked through.
- Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper. Place each paillard on a large plate, drizzle with olive oil and top with the salad. Garnish with lemon wedges.