Chicken Paillard with Arugula Salad

Chicken Paillard with Arugula Salad

Here is an easy and light chicken dish, perfect for an alfresco dinner this summer!

Chicken Paillard with Arugula Salad


  • 4 (6 ounces) skinless, boneless chicken breast halves


  • 1/3 cup of dry white wine (optional)
  • 1 lemon, juiced
  • 1 small shallot, chopped
  • 2 teaspoons of extra-virgin olive oil
    1 clove minced garlic 
  • Salad:
  • 1 lemon, juiced
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of extra-virgin olive oil
  • 2 teaspoons of lemon zest
  • 1/2 teaspoon of freshly ground black pepper, divided
  • 1/2 teaspoon of salt, divided
  • 4 cups of trimmed arugula
  • 8 ounces of cherry tomatoes, halved


  1. Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick.
  2. Whisk the wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl.
  3. Add the chicken breasts; marinate for 15 minutes.
  4. Whisk the juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
  5. Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
  6. Remove the chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  7. Cook the chicken on a preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees. Plate the chicken with the arugula salad on top.

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Lesley Wolman

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