Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
- 6 cups arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup shaved Parmesan cheese
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
3. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness of about 1/4 inch.
4. Brush both sides of chicken breasts with the olive oil mixture.
5. Grill chicken for 3-4 minutes per side, or until cooked through.
6. While chicken is grilling, prepare the arugula salad by combining arugula, cherry tomatoes, red onion, and Parmesan cheese in a large bowl.
7. Drizzle remaining olive oil mixture over the salad and toss to combine.
8. Serve grilled chicken paillard over the arugula salad.
- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
Temperature:
- Grill pan or outdoor grill preheated to medium-high heat.
Serving size:
- Serves 4
Nutritional information:
- Calories: 362
- Fat: 20g
- Carbohydrates: 7g
- Protein: 38g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Baby spinach or mixed greens can be substituted for arugula.
- Cherry tomatoes can be substituted for grape tomatoes.
- Feta cheese can be substituted for Parmesan cheese.
Variations:
- Add sliced avocado or grilled vegetables to the arugula salad.
- Use a different type of vinegar, such as red wine vinegar or apple cider vinegar, in the olive oil mixture.
- Top the grilled chicken with a dollop of pesto or chimichurri sauce.
Tips and tricks:
- Be sure to pound the chicken breasts to an even thickness so they cook evenly.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Store leftover chicken and arugula salad separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
- Arugula salad is best served cold and should not be reheated.
Presentation ideas:
- Arrange the sliced chicken on top of the arugula salad for a beautiful presentation.
- Serve on a large platter for a family-style meal.
Garnishes:
- Sprinkle additional Parmesan cheese or chopped fresh herbs, such as basil or parsley, over the top of the dish.
Pairings:
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers, make a great side dish for this meal.
- Roasted potatoes or sweet potatoes would also be a delicious addition.
Troubleshooting advice:
- If the chicken is sticking to the grill pan or outdoor grill, brush it with a little extra olive oil before grilling.
- If the chicken is not cooked through, continue grilling for an additional 1-2 minutes per side.
Food safety advice:
- Be sure to wash your hands and all surfaces and utensils that come into contact with raw chicken to prevent the spread of bacteria.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Paillard is a French term that refers to a thin, pounded piece of meat. It is typically grilled or sautéed and served with a simple salad.
Flavor profiles:
- The grilled chicken has a smoky, charred flavor that pairs well with the tangy balsamic vinegar and peppery arugula in the salad.
Serving suggestions:
- Serve this dish as a light and healthy dinner or lunch option.
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