Grilled Chicken Paillard With Greek Salad Recipes

GRILLED CHICKEN PAILLARD WITH GREEK SALAD

Steps:

• Prepare a grill for medium-high heat, about 375 degrees F. Alternatively, heat a grill pan over medium heat.
• Meanwhile, place 1 chicken breast in a large resealable bag. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/2 inch thick. Transfer to a baking sheet or large plate. Repeat with the remaining chicken.
• Drizzle the chicken with 1 to 2 tablespoons grapeseed oil and then season each side with salt and pepper.
• Grill the chicken until cooked through and grill marks appear, 3 to 5 minutes per side. About 2 minutes before the chicken is done, grill the halved lemons, cut-side down.
• While the chicken is grilling, make the salad: Combine the arugula with the olives, tomatoes and feta in a large bowl. Tear the basil leaves and oregano and add them to the bowl. Add the juice from 1 of the grilled lemons, the olive oil and some salt and pepper. Toss together until evenly coated in with the dressing. Taste and add more salt or pepper, if needed.
• Remove the chicken to a large platter. Mound the salad on top. Cut the remaining grilled lemon into wedges and place on the platter. Serve family style.

GREEK SALAD WITH GRILLED CHICKEN

Steps:

• Prepare grill or broiler.
• Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
• Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
• Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
• Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
• Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).