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Grilled Chicken Paillard with Greek Salad

  • Serves: 4
  • Complexity: medium
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Grilled Chicken Paillard with Greek Salad


  • 4 chicken breasts, preferably organic
  • Vegetable oil
  • Salt and pepper, to taste
  • 8 ounces arugula
  • 3/4 cup Kalamata olives
  • 4 ounces feta cheese
  • 1 pint cherry tomatoes
  • 1 cup basil leaves
  • 2 tbsp. fresh oregano
  • 1-2 lemons, halved
  • 2 tbsp. olive oil
  • Salt and pepper, to taste
  • 1 small red onion, halved and thinly sliced


  1. Preheat grill to medium high heat, about 375°F. Clean and oil the grates.

  2. Begin by pounding out the chicken breasts. Place one piece of chicken in a large resealable bag and gently flatten with the smooth side of a meat tenderizer or with a rolling pin. You want the thickness to be about ½ inch. Place flattened chicken on a baking sheet or large plate. Repeat with remaining chicken pieces.

  3. Season the chicken with salt and pepper on both sides. Lightly drizzle with vegetable oil. Place on the preheated grill and cook for 5-6 minutes per side, or until cooked through and nice grill marks appear. About 2 minutes before the chicken is done, grill the halved lemons, cut side down.

    While the chicken is grilling, start to make the salad. 

  4. Roughly chop the arugula and place into a large mixing bowl. Next, roughly chop the olives and add to the bowl as well. Crumble the feta cheese over the olives and lettuce. Halve the cherry tomatoes and add them to the bowl. Tear the basil leaves and oregano and add to the mixture as well as the juice from the grilled lemon (once it's done grilling), olive oil and a sprinkling of salt and pepper. Lastly add in the red onion.

    Toss together, making sure everything is coated in the lemon and olive oil. Taste for seasoning adding more salt or pepper if needed.

  5. Once the chicken is cooked, remove from grill and plate onto a large platter. Mound the salad up on top of the chicken and serve warm. Garnish with the grilled lemon halves.


    Recipe Courtesy of Megan Mitchell

    Photography Courtesy of David Clancy

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