Chicken paillard is a French bistro classic that really takes no effort to make at home. I first started making this easy lunch favourite several years ago, when I happened to be flipping the pages of one of my many cookbooks. Later on, I was watching Bobby Flay on the Food Network and he simplified the recipe even further by really enhancing the freshness of lemons. Any recipe that involves this citrusy fruit gets a "I'll try that" from me. I fooled around with my existing recipe and made a super quick version of my old favourite. Fresh and satisfying is all I can say about this yummy chicken salad dish. In the summer I highly recommend grilling the chicken for more flavour. Enjoy!

Makes 2


  • 2 chicken breasts, flattened
  • coarse salt
  • freshly cracked black pepper
  • juice of one lemon
  • 3 tbsp olive oil
  • 1/2 tsp dried oregano
  • 2 tomatoes, diced
  • mixed baby greens or spinach
  • carrot, thinly sliced
  • freshly shaved Parmesan cheese (optional)
  • juice of one lemon
  • drizzle of good quality olive oil

Take the chicken breasts and place them in between two saran wrap pieces, then start to flatten them by using a cast iron skillet or a meat tenderizer. In a medium sized bowl, add in salt, pepper, lemon juice, olive oil and dried oregano. Add in the flattened chicken breasts and leave it in the marinade for 20 minutes.

In another bowl, add in the tomatoes, mixed baby greens, carrots and the Parmesan cheese. Place it into the fridge until you're ready to serve. Preheat a non-stick skillet, on medium high heat, and cook the chicken on both sides until cooked through. Place it onto a large plate, then take out the salad from the fridge and lightly toss it with lemon juice, olive oil, salt and pepper. Place half of the salad onto each of the cooked chicken, shave fresh Parmesan cheese and serve immediately.

Print This

Send us a comment or question

Copyright © 2009 - Food Tastes Yummy - is proudly powered by Blogger
Smashing Magazine - Design Disease - Blog and Web - Dilectio Blogger Template