Grilled Chicken Paillard

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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.

Prep Time15

Cook Time6

Course: dinner, lunch

Keyword: grilled chicken salad

Servings: People

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.

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