chicken paillard with arugula, fennel, tomato & cucumber salad

because salad always tastes better on top of chicken, honestly. also 30 minute date night meal, we love that!!!!

This is one of those meals that feels like it should be complicated, but it’s super super duper simple. And now that we’re coming up on grilling season and the peak of spring, I knew I had to share it with you, even though it’s something I make it all the time. It’s light and fresh, but still satisfying. Plus, you can make this recipe and change the salad with every season to use seasonal produce!

If you’re thinking, wait—what’s chicken paillard lol?

It’s just a fancy French word for chicken that’s been pounded thin so it cooks quickly and evenly. That’s it! It gets cooked through and tender in just a few minutes. You can make it in a skillet or on the grill (my personal preference.) You also don’t need a fancy mallet to pound these things—just use a rolling pin, heavy spoon or the bottom of a heavy pan and sandwich the chicken between parchment or plastic wrap.

For this springy rendition: think charred, thinly pounded chicken topped with a big salad of peppery arugula, shaved fennel, juicy tomatoes, and cool cucumber. It’s crunchy, tangy, and really pretty on the plate—which makes it feel a little special, even on a random Tuesday. My 15 month old son loves to eat the chicken with lots of parmesan on top, and then I whip up some broccoli bites or spinach bites for the side, along with the asparagus because he loves asparagus.

Chicken Paillard with Arugula, Fennel, Tomato & Cucumber Salad

Total Time: 20–25 minutes
Serves: 2

Ingredients:

For the Chicken:

• 2 boneless skinless chicken breasts

• Salt and pepper, to taste

• 2 tablespoons olive oil

For the Salad:

• 3 cups arugula

• 1 cup sliced grape tomatoes

• 1 small fennel bulb, thinly sliced into half moons

• 1/2 small red onion, thinly sliced

• 2 mini cucumbers, thinly sliced

• 1 bunch of asparagus, ends trimmed

For the Dressing:

• Juice of 1 lemon

• 3 tablespoons extra virgin olive oil

• Salt and pepper, to taste

Method:

Place the chicken breasts between two sheets of parchment or plastic wrap. Pound to an even 1/4-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper. Set aside.

In a large mixing bowl, combine arugula, tomatoes, fennel, red onion, and cucumber. You can eyeball it and drizzle lemon juice and olive oil straight into the bowl like I usually do—or make the dressing (below) like a civilized human.

For civilized humans: in a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Toss it with the salad just before serving.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, or preheat a grill to 475 F and brush the chicken with olive oil. Cook chicken for 4–5 minutes per side until golden and cooked through. Cook the asparagus in the same pan or grill for 6-7 minutes, until tender, but still have a bite.

Place each chicken breast on a plate and pile the salad right on top. Plate asparagus on the side. Drizzle with any extra dressing or pan juices. Serve immediately.

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