Chicken Paillard Salad With Tomatoes And Basil Recipes

CHICKEN PAILLARDS WITH HERB-TOMATO SALAD

Steps:

• Prepare an outdoor grill with a hot fire.
• Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
• Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

CHICKEN PAILLARDS WITH TOMATO, BASIL, AND ROASTED-CORN RELISH

Steps:

• For relish:
• Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
• For chicken:
• Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Steps:

• 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 minutes.
• Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 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, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

CHICKEN PAILLARDS WITH CORN SALAD

Steps:

• Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
• Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
• Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk 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.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on 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 F (74 degrees C). Plate chicken with arugula salad on top.

CHICKEN PAILLARD WITH CAPRESE PANZANELLA

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of chicken and cook, flipping once, until browned and cooked through, about 6 minutes total; transfer to a plate. Repeat with remaining chicken and 1 more tablespoon oil.
• Reduce heat to medium; add 1 tablespoon oil to skillet, then bread and juices from chicken plate. Cook, stirring, until golden, 5 minutes. Let cool slightly. Transfer to a bowl with tomatoes, capers, celery hearts and leaves, vinegar, and 1 tablespoon oil. Season with salt and pepper. Fold in cheese and basil; serve with sliced chicken.

CHICKEN PAILLARD WITH LEMON-BASIL POTATOES & SIMPLE SALAD

Steps:

• Take the chicken breasts, remove any fat. Place 1 chicken breast between pieces of plastic wrap and flatten with a meat mallet, until about 1/4-1/2 inch thick. Repeat for the remaining chicken.
• Place chicken into a large baking dish. Add the shallots, 1/4 of the olive oil, and the juice of 2 lemons (not the seeds). Season with Pepper to taste.
• Cover and marinate for 30 minutes, no longer, turning pieces of chicken after 15 minutes.
• While chicken is marinating, preheat the grill to high and make the salad. Place the greens in a large bowl. Slice the red onion thinly, and add to greens. Slice the tomatoes into 1/2 inch slices, then in half again and add to greens. Cover for now.
• Once chicken has marinated for 15 minutes, halve the potatoes and place in a pot. Add enough chicken broth (at least 1 cup, and water if needed) just to cover the potatoes. Squeeze the juice of 1 lemon into the pot, season with salt and pepper to taste.
• Bring the potatoes to a boil, then reduce heat to medium. Cook the potatoes about 20 minutes, or until fork tender.
• Grill the chicken on high about 5 minutes per side, or until just cooked through.
• While chicken is grilling, make the vinaigrette. Put the Dijon mustard, vinegar, the juice of half a lemon, salt, pepper and garlic powder into a bowl. Whisk in the olive oil until emulsified. Set aside.
• Drain potatoes when done, place back into pot. Drizzle a few tablespoons of olive oil onto the potatoes, salt, pepper, a tsp of lemon zest, juice of 1/2 a lemon, and the chopped basil. Mix to combine.
• To serve, place salad onto a large platter in 1 corner. Place potatoes into another corner. Add the chicken pieces in the remaining space. Add the dressing on top of the salad, while spooning a small amount onto the chicken breasts as well. Serve with a few lemon wedges.

POTATO CHICKEN SALAD WITH A BASIL PARSLEY MAYONNAISE

Steps:

• Combine in a large bowl, chicken, potatoes, celery and the onions, season to taste with salt and pepper.
• Put in your food processor, basil, parsley, garlic some salt and pepper and process as smooth as possible.
• Blend in the oil and vinegar.
• Put this in a small bowl and mix with the mayonnaise.
• Pour this over the salad and mix it very well.
• Cover the dish, leave in the fridge for at least 2 hours.
• When ready to serve, taste and adjust the seasoning if necessary, transfer to a shallow serving bowl and garnish with the tomatoes and some torn basil leaves.

CHICKEN PAILLARD SALAD WITH TOMATOES AND BASIL

Steps:

• Lay the chicken breasts on a work surface. With a scaloppine pounder or heavy skillet, flatten to 1/2-inch thickness. Season with salt and pepper. Sprinkle with the cheese and bread crumbs on both sides, pressing to adhere.
• Glaze a large saute pan, stove-top griddle, or grill pan with oil. Set over high heat. Sear the breasts for about 4 minutes each side in 2 batches if necessary, or until well browned and no longer pink in the middle. Press down occasionally with a pancake turner. Remove to a tray. Allow to rest for 5 minutes. Cut into thick diagonal slices.
• In a large bowl, combine 1/4 cup oil, the lemon juice, and 1/2 teaspoon salt. Whisk. Add the greens, tomatoes, scallions, basil, and chicken. Toss gently.