Prep. Time: 10 minutes
Cook. Time: 5 minutes
Serves: 4
Ingredients:
• ¼ cup freshly squeezed lemon juice
• 1 small shallot, chopped
• ¼ cup pure olive oil
• ¼ teaspoon coarsely ground fresh black pepper
• 4 boneless, skinless chicken breasts, pounded thinly
• Salt
• 227 g arugula
• 2 ripe beefsteak tomatoes, diced
• 1 small red onion, peeled, halved and thinly sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil, plus additional for garnish
• Lemon halves, for garnish
Method:
- Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinade in the refrigerator for 30 minutes.
- Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 – 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 oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.
http://www.foodnetwork.com/recipes/bobby-flay/grilled-chicken-paillard-with-lemon-and-black-pepper-and-arugula-tomato-salad-recipe/index.html