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Mario Batali's Chicken Paillard with Spring Salad

Chicken Paillard Spring Salad Mario Batali
Grilled Chicken Thighs with Seasonal Salad
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Chicken Paillard with Spring Salad Recipe: Paillard refers to a piece of meat that's been pounded thinly and then grilled. Use this same technique to prepare chicken breasts or veal.
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ingredients
  • 6 Chicken Thighs (Boneless; skin on; pounded to 1/4- inch thick)
  • Salt and Pepper
  • Extra Virgin Olive Oil
  • 1 Lemon
  • For the Spring Salad:
  • 10 ounces fresh Arugula
  • 1 cup fresh Ceci (chick peas)
  • 1 pint Cherry Tomatoes (halved)
  • 1 bunch fresh Asparagus (shaved)
  • 1/2 cup fresh Chives (chopped)
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Maple Syrup
  • 3 tablespoons Red Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 Chicken Thighs (Boneless; skin on; pounded to 1/4- inch thick)
    Salt and Pepper
    Extra Virgin Olive Oil
    Preheat a grill to medium high. Season chicken with salt, pepper and olive oil on both sides. Place on the grill, skin-side down, and cook for 3 to 4 minutes or until the skin is charred and crispy.
  • 2
    1 Lemon
    Flip the chicken and continue to cook on the second side for 3 to 4 more minutes or until the chicken is cooked through. Remove to a plate and drizzle freshly squeezed lemon juice over the chicken. Serve with the Spring Salad.
  • 3
     
    For the Spring Salad: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • 4
    1 pint Cherry Tomatoes (halved)
    Olive Oil
    In a medium bowl, toss the tomatoes with olive oil, salt and pepper. Pour onto the baking sheet in a single layer. Roast for 10 to 12 minutes, or until lightly charred and soft. Remove from oven and set aside.
  • 5
    1 tablespoon Dijon Mustard
    2 tablespoons Maple Syrup 
    3 tablespoons Red Wine Vinegar
    1/2 cup fresh Chives (chopped) 
    1/2 cup Extra Virgin Olive Oil 
    Salt and Pepper 
    In a large bowl, stir together the Dijon, maple syrup, vinegar, chives and olive oil just until combined. Season with salt to taste.  The maple syrup adds sweetness and depth to the dressing.
  • 6
    10 ounces fresh Arugula
    1 cup fresh Ceci (chick peas) 
    1 bunch fresh Asparagus (shaved) 
    Add the remaining ingredients to the bowl and toss to coat in the dressing.
 
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