Chicken paillard, grilled

  • 2 Servings
  • 15mPrep Time
  • 30mCook Time
  • 45mReady In
  • Category : Food
  • Subcategory : Poultry
  • Main Ingredient : Chicken
  • Chef : Mark Grimes

In culinary terms, a paillard is a flattened piece of boneless meat, ideal for quick cooking techniques. To create a paillard, cooks typically place a piece of meat between sheets of waxed paper or plastic wrap and pound it with a kitchen mallet (a wine bottle will do, if you haven’t got a mallet) until it becomes a thin, even slice.


    Horseradish vinaigrette
    1/4 cup lemon juice
  • 1/4 cup white wine vinegar
  • 1/2 cup grated horseradish
  • 2 cups olive oil
  • Kosher salt and freshly ground black pepper to taste



Prepare a medium-hot fire in a barbecue grill. Marinate the chicken in the pesto for 5 minutes. Take marinated chicken breast and season with lemon, salt and pepper, place on grill and cook through till opaque and lightly browned, flipping only once. (Alternatively, pan-sear the chicken on the stovetop.)

Set aside and keep warm while tossing the arugula and toss with horseradish vinaigrette, salt and pepper.

Garnish with shaved cheese and drizzle with the balsamic glaze and serve.

Horseradish vinaigrette

With a hand blender, puree the lemon juice, vinegar and horseradish and slowly incorporate olive oil to emulsify. Makes 24 ounces.