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Chicken Paillards with Wild Arugula Salad

294 A Chicken Paillards Wild Arugula Salad.jpeg
294 A Chicken Paillards Wild Arugula Salad.jpeg

Chicken Paillards with Wild Arugula Salad

1.00

Healthy, delicious and quick is often what I go for throughout the week, which is why this recipe is a constant in my home. Sometimes, treating proteins simply and allowing them to speak for themselves is a great approach when it comes to cooking as it allows more time around The Table Together.

Yield: 2 servings

Oven: N/A

Preparation time: 20 minutes

Cook Time: 5 minutes

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Chicken:

4 tablespoons extra-virgin olive oil, divided

4 chicken cutlets, 1/4-inch thick

kosher salt, as desired

freshly ground black pepper, as desired

lemon, cut into quarters

Salad:

1/4 cup olive oil

1 tablespoon lemon juice

1 1/2 cups wild arugula

kosher salt, as desired

freshly ground black peppers, as desired

Method:

To Prepare the Chicken:

1.     Heat a dry large skillet over medium – high heat until hot, approximately 1 minute. Meanwhile, generously oil chicken and season with salt and pepper.

2.     Place chicken in preheated skillet and cook the first side until golden in color, approximately 3 minutes. Flip and cook the second side until cooked through and the internal temperature registers 165ºF. 

3.     Transfer chicken to a cutting board and gently tent with foil. Allow to rest for 5 minutes before serving.

4.     Meanwhile, prepare the salad.

To Prepare the Salad:

5.     In a small bowl, add olive oil and lemon juice. Whisk to combine and adjust seasoning to taste with salt and pepper. – see kitchen note.

6.     Add arugula tossing until just combined. Once the chicken has rested, top each with a portion of salad and a wedge of lemon on the side.

 

Kitchen Note:  For a little sweetness, add a teaspoon or two of honey to the vinaigrette.