Chicken Paillard with Arugula and Watermelon Salad
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
2 servings
- 3 tablespoons extra virgin olive oil (divided)
- 1 lime (zested and juiced)
- ½ teaspoon honey
- Kosher salt
- Fresh ground pepper
- 2 cups cubed watermelon (I recommend ¾-inch cubes, but you do you.)
- 2 thinly sliced chicken breasts/cutlets
- 5 ounces baby arugula
- ¼ medium red onion (very thinly sliced)
- 2½ ounces feta (crumbled)
How would you rate this recipe?
Preparation
Step 1
In a small bowl, combine 2 tablespoons olive oil, lime zest and juice, and honey. Add salt and fresh ground pepper to taste.
Step 2
Place the cubed watermelon in a bowl. Drizzle with 2 teaspoons of the dressing and toss to coat. Refrigerate until ready to use.
Step 3
Place each chicken breast between two pieces of plastic wrap. Using a rolling pin/mallet/whatever heavy item you have on hand, pound the breasts to approximately ¼-inch thickness. You want these really thin, peeps, but please be careful not to tear them. Season the chicken on both sides with salt and pepper.
Step 4
Heat a large cast iron skillet over high heat. When hot, pour in ½ tablespoon of olive oil and swirl to coat the bottom of the pan. Add one of the chicken breasts to the pan and cook for 2 minutes on each side until opaque throughout and lightly browned. Transfer the chicken to a plate, add the remaining ½ tablespoon olive oil, and cook the second breast.
Step 5
Toss the arugula and red onion with the remaining dressing. Add the marinated watermelon and toss again.
Step 6
Top each chicken breast with half the salad and sprinkle with feta cheese. Serve immediately.
Step 7
Save recipe for the next time?
