Chef Megan Mitchell

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Grilled Chicken Paillard with Greek Salad

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

Ingredients

  • 4 boneless, skinless chicken breasts, preferably organic
  • Grapeseed oil
  • Salt and pepper, to taste
  • 8 ounces arugula
  • 3/4 cup Kalamata olives, pitted
  • 1 pint cherry tomatoes
  • 4 ounces feta cheese
  • 1 packed cup basil leaves
  • 2 tbsp. fresh oregano leaves
  • 2 lemons, halved
  • 2 tbsp. olive oil
  • Salt and pepper, to taste

Directions

  1. Preheat grill to medium high heat, about 375°F OR bring a grill pan up to heat over medium. 

  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.

  3. Drizzle with chicken with 1-2 tbsp. of grapeseed oil and then season both sides with salt and pepper.

    Place on the preheated grill or hot grill pan and cook for 3-5 minutes per side, or until cooked through and grill marks appear. About 2 minutes before the chicken is done, grill the halved lemons, cut side down.

  4. While the chicken is grilling, make the salad. Roughly chop the arugula and olives then place into a large bowl. Halve the cherry tomatoes and add them to the bowl along with the feta cheese cumbled into small chunks.

    Tear the basil leaves and oregano and add to the bowl as well as the juice from 1 of the grilled lemons (once it's done grilling), olive oil and a sprinkling of salt and pepper.

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

  6. Once the chicken is ready, remove from the grill and plate onto a large platter family style. Mound the salad on top of the chicken and serve warm. Garnish with the remaining grilled lemon, cut into quarters.

    Recipe Courtesy of Megan Mitchell

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