Chicken Paillard with Chopped Salad Nicoise
This dish combines two of my favorite French dishes. The chicken replaces the usual tuna in the salad nicoise, and instead of arranging each element in large rustic chunks around the plate, I've used the chopped version as a topper for the chicken.
Ingredients
4
Chicken Breastsbutterflied and pounded 1/3 inch thin
4Tbsp
Olive Oilplus more for drizzling
1
Lemon, juiceddivided
2pinches
Sea Salt
1 2/3cups
French Beans
8oz
Baby Potatoes
4Tbsp
Kalamata Olives, pitted, finely chopped
2
SponsoredEggland's Best Classic Eggs, boiled, finely chopped
1Tbsp
Dijon Mustard
1/2tsp
Honey
2cups
Salad Greens
2
MediumTomatoes, diced
Nutrition Per Serving
Calories
615
Fat
22.1 g
Protein
49.1 g
Carbs
53.9 g
Cooking Instructions
step 1
Heat an indoor or charcoal grill to high heat.
step 2
Place the Chicken Breasts (4) in a large shallow bowl or baking dish. Drizzle with 2 tablespoon Olive Oil, half the Lemon (1), and Sea Salt (1 pinch). Swish and flip the chicken around until well coated in the oil and lemon mixture.