Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
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- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
1/4 cup freshly squeezed lemon juice 1 small shallot, chopped 1/4 teaspoon coarsely ground fresh black pepper 4 boneless, skinless, chicken breasts, pounded thinly Salt 1/2 pound arugula 2 ripe beefsteak tomatoes, diced 1 small red onion, peeled, halved and thinly sliced 2 tablespoons red wine vinegar Lemon halves, for garnish PAM Spray for grillingLemon halves for garnish (optional)
Whisk together lemon juice, shallot and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and season with salt and pepper, to taste. Place each paillard on a large plate and top with some of the arugula-tomato salad. Garnish with lemon halves.
Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and season with salt and pepper, to taste. Place each paillard on a large plate and top with some of the arugula-tomato salad. Garnish with lemon halves.
Nutritional Info Amount Per Serving
- Calories: 248.8
- Total Fat: 4.4 g
- Cholesterol: 91.3 mg
- Sodium: 94.6 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.5 g
- Protein: 35.8 g
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