Chicken Paillard Salad with Lemon Vinaigrette

Let’s be honest: anything with a French name automatically feels a little fancier, but this recipe is as down-to-earth as they come.

Even better, this grilled chicken salad with lemon vinaigrette is a quick and easy meal that can be on the table in less than 30 minutes.

“Paillard” just means a piece of meat that’s pounded thin so it cooks quickly and evenly. No flour dredging, no complicated prep, just tender chicken, crispy golden edges, and a lemony salad that feels like it came from your favorite café.

The real hero here is the lemon vinaigrette. It’s light, zippy, and versatile — perfect for salads all week or drizzling over roasted vegetables and grilled meats.

Why You’ll Love This:

• Fast & Fresh: From fridge to plate in under 30 minutes
• Gluten-Free Without Even Trying: No flour dredge required
• Meal Prep Friendly: Double the vinaigrette for easy lunches all week
• Visually Gorgeous: Multi-colored tomatoes + shaved Parm = yes, please

Time-Saving Tip

Make a double or triple batch of the lemon vinaigrette and stash it in the fridge — you’ll want it on everything.

Greta Brinkley

Chicken Paillard Salad with Lemon Vinaigrette

This Chicken Paillard Salad with Lemon Vinaigrette is bright, fresh, and full of flavor. Tender, pan-seared chicken is served over a bed of peppery arugula, sweet cherry tomatoes, fresh parsley, and shaved Parmesan. Drizzled with a zesty lemon vinaigrette made with Dijon, honey, and white balsamic, this easy salad makes the perfect light lunch or weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 7 minutes mins

Course: Salad

Cuisine: American

Ingredients Method

Ingredients

  

Lemon Vinaigrette Ingredients:

• ¼ c. extra virgin olive oil
• 1 T. white balsamic vinegar
• 1 T. fresh lemon juice
• 1 t. lemon zest
• ½ t. Italian seasoning
• ½ t. garlic powder
• 1 t. Dijon mustard
• 1 T. honey
• Sea salt to taste

Remaining Ingredients:

• 1¼ lbs. boneless skinless chicken breasts
• 1 t. garlic powder
• Sea salt and black pepper to taste
• 2 T. extra virgin olive oil
• 1 large organic lemon sliced and cut in half, divided
• 6 c. fresh arugula
• 1 pint cherry or grape tomatoes halved
• 3 T. fresh parsley chopped
• ¼ c. shaved Parmesan cheese

Method

 

1. Prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
2. Place the chicken on a large sheet of plastic wrap or wax paper spread out on a clean work surface. Cut the breasts in half horizontally (with the blade parallel to the counter) and arrange both halves on the plastic wrap or wax paper in a single layer.
3. Cover with a second sheet of plastic wrap or wax paper and pound to ¼” thickness with a meat mallet or rolling pin. Remove the top cover and season on both sides with the garlic powder, salt, and black pepper.
4. Add the olive oil to a large skillet set over medium-high heat. Once hot, add the chicken and most of the lemon slices, reserving 3 or 4 slices for garnish.
5. Cook until the chicken is golden brown on the bottom and releases easily from the skillet, approximately 3-4 minutes. Turn and cook on the remaining side another 2-3 minutes, or just until the chicken is cooked through.
6. Note: Squeeze the lemon slices with tongs while the chicken cooks to release the juice.
7. Remove from heat and discard the lemon rinds. Transfer the chicken to a large platter and place the reserved lemons in the skillet for approximately 30 seconds per side to warm up. Place the warm lemons on the platter with the chicken and set aside.
8. Add the arugula, tomatoes, fresh parsley, and Parmesan cheese to a large bowl and drizzle 2-3 tablespoons of the vinaigrette on top. Season with salt and black pepper, to taste, and toss to combine.
9. To serve, divide the salad between 4 serving bowls and top each with some of the chicken and warm lemon slices. Offer remaining dressing on the side while serving.