A simple go-to meal that is healthy and budget friendly. The fresh arugula salad on top is mixed with juicy strawberries, heart of palm, toasted almonds and shaved queso fresco, and goes a long way to compliment your everyday piece of chicken!
Chicken Paillard (in most cases), is breaded before being cooked in a skillet ---however my gluten-free version does not have a breaded coating and tastes perfectly delicious simply seasoned with salt & pepper and high quality olive oil. Easy peasy, right?
Hope you enjoy this easy-to make perfect Summer dish :)
CHICKEN PAILLARD WITH ARUGULA AND STRAWBERRY SALAD
1 chicken breast (no skin or bones)
3 handfuls of fresh arugula
2 whole heart of palms (sliced)
3-4 strawberries (cut into 4ths)
2 tablespoons of blanched sliced almonds, toasted
1 tablespooon of fresh grated queso fresco (or goat cheese or feta all work great)
Good quality olive oil
1 tablespoon of fresh squeezed lemon juice
Let's start with pounding out your chicken breast. On a cutting board, take your chicken and with a sharp knife cut horizontally into the side of it, but not all the way through. The easiest way to explain this is to pretend the chicken is a book. You want to cut into the side and open it up like a book so there is now two halves, but still attached (like the binding of a book). Make sense? If not, photos below will hopefully explain :)
Next, take a piece of plastic wrap and wrap it once around the chicken (top and bottom). Using a meat pounder (or the back of a heavy skillet), pound out your chicken till it's about 1/2 inch thick. POUND! You will see above a faint white line in the middle (this is the 2 halves of the chicken - like two pages of a book, mentioned above).
Now coat your medium sized skillet with your GOOD quality olive oil (the better quality, the better the flavor). Season both sides of the chicken with salt and pepper and place in the skillet over medium-high heat. You will cook the chicken on both sides about 5-6 minutes per side.
While your chicken is cooking, prepare your simple summer salad. In a medium bowl mix together your arugula, heart of palms and strawberries. In a separate small bowl whisk together your dressing of 1-2 tablespoons of olive oil and your fresh squeezed lemon juice. Season with salt and pepper. Toss the arugula salad with the dressing.
Once your chicken is done cooking, plate it. Add the arugula salad on top and sprinkle your toasted almonds and shredded cheese overtop. BOOM! Easy, healthy, affordable.