dinner · gluten-free
Chicken paillard with arugula salad
Pounded-thin chicken seared fast and topped with lemony arugula, tomatoes and Parmesan.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Grill or smoker, Kitchen thermometer.
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Method
-
1
Pound chicken to 0.5 cm, season and brush with oil.
-
2
Sear in a very hot pan or grill 2 minutes a side, until the chicken reaches 74°C (165°F).
-
3
Toss arugula and tomatoes with lemon, oil and salt.
-
4
Pile salad on the chicken and top with Parmesan.
