Chicken Paillard with Fresh Fig Salad and Blue Cheese Recipe
A vibrant and elegant Chicken Paillard served with a fresh fig salad and tangy blue cheese, enhanced by a honey-sherry vinaigrette. This dish combines tender, thinly pounded chicken breasts with a crisp arugula and fig salad, dressed in a sweet and tangy vinaigrette, perfect for a light yet flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: French Inspired
- Diet: Low Salt
Ingredients
Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tablespoons honey
- 1 medium shallot, chopped
- 1 tablespoon sherry vinegar
- ½ medium lemon, juiced
- 1 teaspoon chopped fresh tarragon
- Kosher salt and freshly ground black pepper, to taste
Chicken
- 1½ pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- Extra virgin olive oil, for cooking
Salad and Garnish
- 4 ounces blue cheese, broken into chunks
- 1 bunch arugula, trimmed
- 8 ounces seasonal figs, halved
- Tarragon leaves, for garnish (optional)
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, honey, chopped shallot, sherry vinegar, lemon juice, and chopped fresh tarragon. Season with kosher salt and freshly ground black pepper to taste. Set aside to allow flavors to meld.
- Prepare the Chicken Paillard: Place each chicken breast between two pieces of plastic wrap or parchment paper and pound gently with a meat mallet or rolling pin until about ¼ inch thick. Season both sides with kosher salt and freshly ground black pepper. Heat a skillet or frying pan over medium-high heat and add a drizzle of extra virgin olive oil. When hot, cook the chicken breasts for about 2-3 minutes per side until they are golden brown and cooked through. Remove from heat and set aside to rest.
- Assemble the Salad: On a large platter or individual plates, arrange the arugula evenly. Scatter the halved figs and chunks of blue cheese over the greens.
- Dress the Salad and Serve: Drizzle the prepared vinaigrette over the arugula, figs, and cheese. Place the cooked chicken paillard on top or alongside the salad. Garnish with fresh tarragon leaves if desired. Serve immediately for the freshest flavor and texture.
Notes
- To pound the chicken breasts evenly, use a plastic wrap covering to prevent mess and tearing.
- Season the vinaigrette to your preference; you can adjust the honey or lemon juice for a sweeter or tangier taste.
- If figs are not in season, substitute with ripe pears or peaches for a similarly sweet element.
- Blue cheese adds a sharp contrast, but goat cheese or feta can be used for a milder flavor.
- This dish is best served fresh to keep the salad crisp and the chicken juicy.
