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Grilled Chicken Paillard is the kind of high-protein, low-carb dinner I make when summer tomatoes and basil are at their best. Thin, juicy chicken gets a quick turn over high heat, then lands on a bright grated tomato base with sweet dressed grape tomatoes, fresh mozzarella, microgreens, and basil vinaigrette. It’s layer after layer of flavor without a pile of dishes.
❤️ Why You’ll Love Grilled Chicken Paillard
Grilled Chicken Paillard cooks in minutes because the chicken is butterflied and pounded thin, which means you get juicy, satisfying protein without waiting on a thick breast to finish. The tomato base brings acidity, the dressed grape tomatoes bring sweetness, and the basil vinaigrette ties every bite together. It’s high-protein and low-carb, but the seasonal summer tomatoes, creamy mozzarella, and fresh basil make it feel like a real dinner (because it is).
🍲 Ingredients
For my version of Grilled Chicken Paillard, you’ll use a few simple components. Keep the tomatoes ripe, the basil fresh, and the chicken thin so the whole plate comes together quickly.
🍅 Ripe tomatoes: Use 2 ripe tomatoes, grated for a juicy tomato base, with the skins discarded.
🍾 White wine vinegar: Use 1 tablespoon to add a clean, bright edge to the grated tomato.
🫒 Extra virgin olive oil: Use 2 tablespoons for the tomato base, 1/4 cup for the basil dressing, 2 tablespoons for the chicken, and 2 tablespoons for dressing the grape tomatoes.
🧂 Kosher salt: Use 1/2 teaspoon in the tomato base, 1/2 teaspoon in the dressing, and 1/2 teaspoon with the grape tomatoes, plus more to season the chicken.
🍋 Lemon: The juice of 1/2 lemon brightens the basil vinaigrette.
🌿 Fresh basil: Blend 8 leaves into the dressing for a fresh summer flavor.
🍯 Honey: Use 1 tablespoon to balance the lemon and vinegar in the dressing.
🍗 Chicken breasts: Use 2 breasts, butterflied and pounded thin for quick, even grilling.
🌶️ Black pepper: Adds a little bite to the chicken.
🍇 Grape tomatoes: Use 1 pint, halved and dressed with olive oil and salt for a sweet, juicy topping.
🧀 Fresh mozzarella: Use 3 ounces, torn into pieces so it catches the tomato juices and vinaigrette.
🥬 Microgreens or arugula: Use 2 ounces for a fresh, peppery finish to the plate.
👩🍳 How to Make Grilled Chicken Paillard
To make Grilled Chicken Paillard, start with the tomato base. Grate the ripe tomatoes on the large holes of a box grater, stopping when you reach the skins, then discard those skins. Stir the tomato pulp with white wine vinegar, extra virgin olive oil, and kosher salt.
Make the basil vinaigrette by blending the olive oil, lemon juice, basil leaves, kosher salt, and honey until the dressing is smooth and green. Taste it before serving. It should be bright, lightly sweet, and ready to wake up the chicken.
Cut the chicken breast in half to create two cutlets. Pound them to an even, thin thickness. Season both sides with kosher salt and black pepper, then brush them with olive oil. Grill over high heat for about 3 minutes per side, checking that the thickest part reaches 165°F for food safety.
While the chicken cooks, toss the halved grape tomatoes with olive oil and kosher salt. To plate, spoon the grated tomato base onto each plate, add the grilled chicken, and finish with the dressed grape tomatoes, torn mozzarella, and microgreens or arugula. Drizzle the basil vinaigrette over everything.
🪄 Tips and Tricks
- Grate the tomatoes over a bowl so you catch every drop of their juice.
- Pound the chicken evenly so the thinner edges don’t dry out before the center cooks.
- Use a thermometer in the thickest part and pull the chicken when it reaches 165°F.
- Let the grilled chicken rest for a few minutes while you finish the plate, which means more of its juices stay where they belong.
⚖️ Variations & Substitutions
For my Grilled Chicken Paillard, I suggest keeping the tomato, chicken, and basil combination as your starting point, then make the plate work with what you have.
- Swap arugula for microgreens if you want a peppery green with a little more bite.
- Use goat cheese in place of fresh mozzarella for a softer, creamier finish.
- Swap honey for maple syrup in the basil vinaigrette if that’s what you have in the pantry.
- Use boneless, skinless chicken thighs if you prefer dark meat, but pound them thin and check that the thickest part reaches 165°F.
- For a dairy-free plate, leave off the mozzarella and add a few extra microgreens or arugula.
Best Served With…
- Crusty bread for catching the tomato juices and basil vinaigrette.
- Grilled zucchini or summer squash for an easy seasonal side.
- Chilled sparkling water with lemon or a glass of crisp white wine!
🫙 How to Store Leftovers
For the best texture, store the grilled chicken, tomato base, dressed grape tomatoes, mozzarella, greens, and basil vinaigrette in separate airtight containers in the refrigerator. Eat the chicken and tomato components within 3 to 4 days, and keep the greens separate so they don’t wilt. Don’t freeze the assembled salad. The fresh tomatoes, greens, and mozzarella won’t thaw with the same texture.
How to Reuse Leftovers
If you happen to have leftover Grilled Chicken Paillard, I suggest slicing the chicken and layer it into a lettuce wrap with the tomato base and greens. You can also chop the chicken and tomatoes for a quick lunch salad, adding the mozzarella and basil vinaigrette just before eating. Reheat the chicken gently in the microwave or in a covered skillet, then add the fresh toppings after it warms through.
You May Also Like…
If you love my version of Grilled Chicken Paillard, I’m guessing you’ll also love the following one-pan meals!
🤔 Common Questions
What does chicken paillard mean?
Chicken paillard is chicken that has been butterflied or sliced and pounded thin, so it cooks quickly and evenly on the grill.
How do I know when the grilled chicken is done?
Check the thickest part of the chicken with an instant-read thermometer. It should reach 165°F for food safety.
Can I make Grilled Chicken Paillard without a grill?
Yes. Cook the thin chicken in a hot grill pan or skillet with olive oil for about 3 minutes per side, checking that it reaches 165°F.
Can I prepare the components ahead of time?
Yes. Grate the tomato, blend the basil vinaigrette, and prepare the toppings ahead, then grill the chicken close to serving time. Keep the components separate in the refrigerator.
Can I freeze Grilled Chicken Paillard?
Freeze the cooked chicken by itself if needed, wrapped airtight for up to 2 months for best quality. Don’t freeze the assembled salad, tomato base, greens, mozzarella, or vinaigrette.
Grilled Chicken Paillard
Ingredients
For the tomato base:
- 2 plum tomatoes
- 2 tsp white wine vinegar
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt
For the dressing:
- ¼ cup extra virgin olive oil
- 1 tbsp lemon juice, j
- 8 basil leaves
- ½ tsp kosher salt
- 1 tbsp honey
For the chicken:
- 1 large chicken breast
- 1 tbsp olive oil
- salt & ground black pepper
Everything Else:
- 1 cup grape tomatoes, cut in half
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt
- 2 ounces fresh mozzarella, torn
- 2 ounces of microgreens, or arugula
Instructions
- Grate the tomatoes over a bowl. Discard the skin. Add the vinegar, olive oil, salt, and set aside.
- Add all of the dressing ingredients to a blender and blend until smooth. Set aside
- Preheat the grill to high. Use a sharp knife to cut the chicken breast in half to create 2 thinly sliced chicken cutlets (ALT: buy thinly sliced chicken breast), then use the flat side of a meat tenderizer to pound the cutlet super thin.
- Coat the chicken in olive oil, season generously with salt and pepper, and grill for 3 minutes per side, or until the chicken reaches an internal temperature of 165F.
- To a small bowl, add the grape tomato halves, remaining 2 tbsp olive oil, and ½ tsp salt. Toss to coat.
- To a plate, add ½ the grated tomato mixture, grilled chicken, sliced tomatoes, torn mozzarella, microgreens, and a few drizzles of the basil vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
