Grilled Chicken Paillard Salad with Arugula & Fennel
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In a small bowl, stir together the garlic powder and onion powder, salt and pepper to taste, and 2 tablespoons of the olive oil until well-blended. Rub over both sides of the chicken paillards until evenly coated and let sit while you heat the grill.
If using Kingsford® Signature Flavors Briquets: Preheat a charcoal grill to high heat using Kingsford® Garlic Onion Paprika Charcoal and Flavor. Grease the grates with oil.
If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill using Kingsford® Signature Flavors Garlic Onion Paprika hardwood pellets by heating to 450°F. Grease the grates with oil.
Meanwhile, stir the remaining olive oil with the lemon juice and minced garlic. Season to taste with salt and pepper. Toss the arugula and fennel with the dressing to taste (you may not need all of the dressing); then add shaved cheese and gently toss to combine.
Grill chicken for 2–4 minutes per side, until cooked through. Remove and set aside.
To assemble, place each paillard on a plate and top with a portion of the salad. Serve immediately.
Ingredients
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garlic powder
0.75 tsp.
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onion powder
0.75 tsp.
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kosher salt and ground back pepper, to taste
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olive oil, divided
0.25 cup
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boneless, skinless chicken breasts, pounded to ½ to ¼-inch thickness
4
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freshly squeezed lemon juice
1.5 tbsp.
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small garlic clove, minced
1
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baby arugula
3.5 cup
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fennel, sliced thin (preferably on a mandoline)
0.5 bulb
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shaved Parmesan cheese
0.5 cup
For safe meat preparation, reference the USDA website.
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