Grilled Chicken Paillard And Chopped Radicchio Salad Recipes

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GRILLED CHICKEN PAILLARD AND CHOPPED-RADICCHIO SALAD



Grilled Chicken Paillard and Chopped-Radicchio Salad image

Toasted walnuts and chopped-radicchio salad top chicken breasts flavored with walnut oil and lemon juice.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 11

1/4 cup walnut pieces
1 tablespoon freshly squeezed lemon juice
2 tablespoons plus 1/2 teaspoon walnut oil
6 skinless and boneless chicken-breast halves (about 3 pounds), pounded to 1/4-inch thickness
1/2 pound green and yellow beans, stems trimmed
2 large heads radicchio (3/4 pound total), cores removed, chopped into 1/2-inch pieces
1 fennel bulb, core and fronds removed, finely diced
3 tablespoons sherry vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive-oil cooking spray

Steps:

  • Heat oven to 350 degrees. Place walnuts on a baking sheet; toast until golden brown and fragrant, 8 to 10 minutes. In a bowl, combine lemon juice and 1/2 teaspoon walnut oil. Brush over chicken breasts; set aside.
  • Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; cook beans until tender, about 1 1/2 minutes. Drain; transfer to ice bath to cool. Drain again; cut beans into 1/2-inch pieces. Combine beans, radicchio, and fennel in a large bowl. Add vinegar, remaining 2 tablespoons walnut oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss; set aside.
  • Heat a grill or grill pan coated with olive-oil cooking spray until very hot. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until browned, about 3 minutes. Turn; continue cooking until browned and cooked through, 2 to 3 minutes more. Serve topped with reserved radicchio salad; garnish with walnuts.

Nutrition Facts : Calories 245 g, Cholesterol 73 g, Fat 11 g, Fiber 2 g, Protein 29 g, Sodium 339 g

GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO



Grilled Chicken Paillard with Arugula and Shaved Pecorino image

Provided by Katie Lee Biegel

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
Extra-virgin olive oil
Salt and freshly ground black pepper
1/4 teaspoon garlic powder
Grated zest and juice of 1/2 lemon
1/2 teaspoon grainy mustard
8 cups arugula or mixed greens
Shaved Pecorino Romano cheese

Steps:

  • Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
  • Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
  • Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
  • In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
  • Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.

Nutrition Facts : Calories 211, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 91 milligrams, Sodium 318 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 30 grams, Sugar 1 grams

GARLICKY GRILLED CHICKEN, PORTOBELLO, AND RADICCHIO SALAD



Garlicky Grilled Chicken, Portobello, and Radicchio Salad image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 cloves garlic, smashed and chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup chopped fresh flat-leaf parsley
6 sprigs fresh thyme, leaves only
1 (4 to 4 1/2 pound) chicken, cut in 1/2
4 portobello mushrooms, brushed clean and stems removed
2 small heads radicchio, halved
Watercress, to serve

Steps:

  • Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate while you prepare the other ingredients for grilling.
  • Heat the grill to medium high. Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios. Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken
  • Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.
  • To serve, cut the chicken into pieces, cut the mushrooms into quarters, and cut the radicchio into wedges. Gently toss everything together with some fresh watercress and an extra drizzle of olive oil.

GRILLED RADICCHIO SALAD



Grilled Radicchio Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 6

2 medium to large heads radicchio
2 tablespoons extra-virgin oil, plus additional for drizzling
Salt and freshly ground black pepper
1 can (15 ounces) sliced beets, drained
1/4 red onion, very thinly sliced
Balsamic vinegar, for drizzling, about 1 1/2 tablespoons

Steps:

  • Preheat a grill pan over high heat. Pour a couple of tablespoons of extra-virgin olive oil into a small dish. Slice radicchio heads into quarters and remove core. Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter. Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil. Adjust salt and pepper and serve.

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



Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

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 HERB-TOMATO SALAD



Chicken Paillards With Herb-Tomato Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups)
1 clove garlic, peeled and smashed
1 scallion (white and green parts), thinly sliced
3 tablespoons extra-virgin olive oil, plus additional for brushing
2 teaspoons red wine vinegar
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
1/3 cup torn fresh basil
3 tablespoons roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh flat-leaf parsley
4 chicken paillards, about 6 ounces each (see chef's note, below)

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.

Nutrition Facts : Calories 300 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 99 milligrams, Sodium 1082 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 40 grams, Sugar 2 grams

GRILLED CHICKEN PAILLARD



Grilled Chicken Paillard image

This chicken is pounded and left to marinate in a spicy, citrus sauce. Then it's ready for the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

2 cloves garlic, crushed
Zest and juice of 2 limes
1 teaspoon chili powder
1/4 teaspoon crushed red-pepper flakes
4 boneless chicken breasts, pounded to 1/4-inch thickness
Salt and freshly ground pepper

Steps:

  • Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
  • Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
  • Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.

CHICKEN PAILLARD



Chicken Paillard image

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

Provided by Megan

Categories     Salad

Time 34m

Yield 4

Number Of Ingredients 14

4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper, divided
½ teaspoon salt, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

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.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g

GRILLED CHICKEN CHOPPED SALAD



Grilled Chicken Chopped Salad image

Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound chicken tenderloins
6 tablespoons zesty Italian salad dressing, divided
2 medium zucchini, quartered lengthwise
1 medium red onion, quartered
2 medium ears sweet corn, husks removed
1 bunch romaine, chopped
1 medium cucumber, chopped
Additional salad dressing, optional

Steps:

  • In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.

Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

GRILLED CHICKEN PAILLARDS WITH ENDIVE AND RADICCHIO



Grilled Chicken Paillards with Endive and Radicchio image

Charcoal-grilled chicken paillards, radicchio, and endive make a simple and delicious main course for a summer dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

3 whole boneless, skinless chicken breasts, split (about 2 pounds)
1 recipe Basic Marinade
3 heads endive, halved lengthwise
2 large heads radicchio, each cut in 6 wedges
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 lemons, cut in half crosswise
Rosemary sprigs, for garnish
Thyme sprigs for garnish

Steps:

  • Cut open two sides of a resealable plastic bag. Place 1 chicken-breast half in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chicken. Add marinade. Chill for 2 hours.
  • Brush endive and radicchio with olive oil; sprinkle with salt and pepper; set aside. Brush cut sides of lemons with olive oil.
  • Heat a grill or grill pan. Remove chicken from marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to serving platter.
  • Grill endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on platter with chicken, garnished with rosemary and thyme.

GRILLED CHICKEN PAILLARDS WITH HERB SALAD AND SAUTEED RADISHES



Grilled Chicken Paillards with Herb Salad and Sauteed Radishes image

This handy recipe has you pound chicken breasts into even flat paillards which are quick and easy to cook. Then they're cooked in a grill pan and served with a light salad of herbs and sautéed radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

4 8-ounce boneless skinless chicken breast halves
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1/2 lemon
Herb Salad
Sauteed Radishes

Steps:

  • Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.
  • Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.
  • Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.

GRILLED RADICCHIO SALAD WITH LEMON VINAIGRETTE



Grilled Radicchio Salad with Lemon Vinaigrette image

Categories     Salad     Bean     Citrus     Leafy Green     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Vinaigrette
1 1/4 cups extra-virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 1/2 teaspoons white truffle oil*
1 garlic clove, minced
1/2 teaspoon sugar
Salad
6 ounces yellow wax beans
6 ounces green beans
4 heads of radicchio, quartered
1 13 3/4-ounce can artichoke hearts, drained
4 cups mixed baby greens
1/2 cup shaved Asiago cheese*

Steps:

  • For vinaigrette:
  • Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
  • For salad:
  • Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
  • *Available at Italian markets, specialty foods stores, and some supermarkets.

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From recipenet.org


RECIPE: GRILLED CHICKEN AND RADICCHIO SALAD | DAILY MAIL ...
2012-01-28 Preheat the grill to high. Place the chicken on a baking tray. Rub ; with oil, salt and pepper, then grill for 8-10 minutes on each side, or until cooked.
From dailymail.co.uk


GRILLED CHICKEN PAILLARD WITH GREEK SALAD
Repeat with remaining chicken. Drizzle with chicken with 1-2 tbsp. of grapeseed oil and then season both sides with salt and pepper. Place on the preheated grill or hot grill pan and cook for 3-5 minutes per side, or until cooked through and grill marks appear. About 2 minutes before the chicken is done, grill the halved lemons, cut side down.
From chefmeganmitchell.com


GRILLED CHICKEN PAILLARD AND CHOPPED-RADICCHIO SALAD
Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; cook beans until tender, about 1 1/2 minutes. Drain; transfer to ice bath to cool. Drain again; cut beans into 1/2-inch pieces. Combine beans, radicchio, and fennel in a large bowl. Add vinegar, remaining 2 tablespoons walnut oil, 1/2 teaspoon salt, and 1/4 teaspoon ...
From healthyrecipesandlifestyle.blogspot.com


CHOPPED SALAD WITH GRILLED CHICKEN - BAKE. EAT. REPEAT.
In a small bowl, stir together the olive oil, garlic, brown sugar, onion powder, salt, and paprika. Rub this mixture all over the chicken breasts. Place the chicken on the grill (or in the frying pan), and cook for about 6-8 minutes per side, or until a meat thermometer inserted at the thickest part of the breast reads 165 degrees F. Remove the ...
From bake-eat-repeat.com


CHOPPED SALAD WITH CHICKEN - DINNER AT THE ZOO
2019-03-06 Instructions. Place the lettuce, chicken, mozzarella, tomato, cucumber, chickpeas, bacon, avocado and chives in a large bowl. In a small bowl, whisk together the lemon juice, Dijon mustard, red wine vinegar, granulated sugar, shallot, oregano, parsley and olive oil. Pour the dressing over the salad ingredients. Toss to coat.
From dinneratthezoo.com


GRILLED CHICKEN PAILLARD WITH WINTER GREEN SALAD ...
2019-08-06 2 1/2 cups baby arugula, lightly packed (2 ounces) 1/2 small head radicchio, cored and sliced very thinly. 1/2 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.
From mastercook.com


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