Chicken Paillard with Lemon Vinaigrette and Arugula

It is finally SPRING!  Now I am not one to wish winter away, but it seems like we have had an extremely long winter this year.  So yes I am glad winter is over and I am so happy spring is here!  When I think about it there is so much I love about spring!  My fresh herbs are starting to come back,  I have my succulents planted and the grass is finally turning green!  

What else do I love about Spring, cookouts, grilling, the food (of course), being about to spend evenings on the back porch, and last but not least… Texas Rangers Baseball!

The fruits and vegetables that come in to season in the spring just make me happy.  In the past couple of weeks I think I have eaten two pineapples and about 6 mangos,  oh and the kiwis you need to go get some now!  Spring also means summer is coming and that means shorts and swimsuits.  So the recipe I am sharing today is a quick easy chicken dish!  This is a spin on a grilled chicken salad.  Trust me as a person who eats a lot of salads in the spring and summer months I know that you can get bored with the same salad over and over again.  So change it up and try this one.

Chicken Paillard is simply a fancy term for a boneless chicken breast that has been pounded with a meat mallet until about 1/4 of an inch thick.  For this dish you can grill the chicken outside, or you can use a grill pan, or even sauté the chicken.  I use a grill pan when I make this dish because its quick and easy.

For the chicken:

2 Boneless, skinless chicken breasts pounded to 1/4 inch thin
Kosher Salt
Freshly ground black pepper
2 Tablespoons grapeseed or canola oil

For the Lemony Vinaigrette

1 clove of garlic peeled and minced
1 small shallot minced
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon sugar
2 tablespoons champagne vinegar
Zest and Juice of 1 lemon
3/4 cup olive oil

4 cups arugula washed

For the croutons:

2 cups french bread cubed
3 tablespoons olive oil
salt and pepper

Begin by placing the chicken breasts between plastic wrap and pound them to about 1/4 of an inch thick.  Season the chicken on both sides with salt and pepper.  Heat the grill pan or your grill to medium high heat.  Coat the grill pan with oil and place the chicken onto the pan.  Cook the chicken for 2 to 3 minutes on each side.  If you try to pick it up and turn it before it is cooked it will stick to the pan so let it sit there and cook for 2 to 3 minutes before checking it.  The chicken needs to be cooked to an internal temperature of 165 degrees.  When your chicken is cooked remove it from the grill pan and let it rest on a plate.

For the Vinaigrette:

Place all of the ingredients except the olive oil into a large mixing bowl and whisk together until well incorporated.  While continuing to whisk, in a steady stream slowly add the olive oil.  The vinaigrette will start to thicken.  Season with salt and pepper.  Toss the arugula in the vinaigrette just before serving.

For the Croutons:

Toss the bread in the olive oil and season with salt and pepper.  Place on a cookie sheet and cook in a 350 degree oven until golden brown and crispy.  About 10 minutes.

To finish place the chicken on the bottom of the plate and top with a handful of dressed arugula.  Sprinkle with croutons and drizzle them with a little more vinaigrette.  Then enjoy!  This is a simple yet flavorful dish that is healthy at the same time!

This dish would pair well with a crisp white wine like a Pinot Grigio or an un-oaked Chardonnay.

Here’s to healthy eating and the arrival of Spring!

~Cheers