Although you may buy the components already prepared, I prefer to bake the cake portion of this recipe because it comes together quickly. Use your preferred pound cake or angel food cake in a loaf form.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halves
- ⅓ cup dry white wine (Optional)
- 1 lemon, juiced
- 1 small shallot, chopped
- 2 teaspoons extra-virgin olive oil
- 1 clove garlic, crushed
- 1 lemon, juiced
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lemon zest
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 cups trimmed arugula
- 8 ounces cherry tomatoes, halved
Instructions
- Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
- Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
- Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
- Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
- Use grape tomatoes instead of cherry tomatoes if desired, or for a more colorful dish, use multi-colored tomatoes. You can substitute spring mix, spinach, or romaine lettuce if you find arugula too bitter.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 2 g |
| Sodium | 388 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
WOW! Quick, easy to prepare and very satisfying. I used a half and half spring mix, made a substitute red wine vinegar which was so delicious I thought I might lick the bowl. A fabulous recipe for anyone on restricted diet. I will be making this again.
Easy prep and very flavorful. My husband who doesn’t typically provided more than an “okay” or “good” when asked if he liked the meal, said it was “deliciously”!!!!
This was a great, easy and fast recipe. I added cubes of fresh mozzarella because why not 🙂 Thanks for sharing!
We loved it and did use the Grape tomatoes for some nice color. I pan cooked the chicken rather than using the grill so I could deglaze the pan and used that to make a great vinaigrette dressing! Perfect dish for a hot day!
Excellent recipe. Easy to make with great results. Doesn’t take too much time to make. My family loved it.
Made it exactly as recipe indicates. The only difference was I used boneless, skinless chicken thighs. HUGE hit!! Kids loved it! Took it for lunch the next day.
Great combo of flavors. I was out of red wine vinegar so I used balsamic and it worked great. 🙂 Thanks!
This recipe unfortunately didn’t turn out well. I let the chicken marinate for a few hours, and I cooked one test piece. It was completely lacking in flavor. I ended up dumping a bunch of spices on it and frying up the chicken and basically making a different dish:
I changed it up a bit by using boneless skinless chicken thighs – very succulent! I live in an apartment so I couldn’t grill…I used a heavy copper pan and med-high heat, olive oil till it sizzles then 3 min per side. I cooked 3 pounds in 3 rounds. When I served, I used the first ones that I took out of the pan and had wrapped in paper towels. They were perfect! So easy and really appreciated by my friends!
Wonderful. I pounded the chicken so thin that I was afraid to cook it on the grill. Pan fried it was great !
This was really good. I didn’t change up anything. The recipe for the salad dressing is a definite keeper! Will use that frequently.
Light, refreshing and quick dinner. I love chicken paillard and make a version of it often. The fresh greens on top was delicious however the dressing was to acidic. When making dressing a 2:1 oil:vinegar ratio seems to work out beautifully. Thank you for a wonderful recipe.
made as directed. perfect and delicious!
I grilled them on a panini and they didn’t brown too good because they were so wet. Also, used bottled lemon juice. I would leave out the lemon altogether if I make again.
Followed the recipe. It is restaurant quality. Light, crisp and savory. I made mine in a skillet with the garlic and shallots from the marinade. They caramelized and gave the chicken a nice brown glaze. The peppery arugula and lemony dressing on the cherry tomatoes completed the experience. This one goes into my favorites.
it’s easy and very good had no lemon so used lime was really great!
Beautiful and light! Perfect summer dish. I did mine in a cast iron pan on the stove, and served with a side of Alla Checce from this site. The combo of hot chicken with the cool light light salad on top makes you feel like you’re eating in a nice restaurant.
I had already made a standard tossed salad with an iceberg/romaine base, and a ton of grape tomatoes, when I decided to use this recipe for the chicken. I made the marinade and dressing as directed. I wasn’t crazy about this…seemed one-note to me. I love lemon, but think lemon works best as a complement or in combo with another flavor. (See Lemon-Basil Grilled Chicken…yum.) However…I did not use the arugula, which may have provided a more balanced flavor, so I’m rating four stars.
Wonderfully light and flavorful; the dressing really made this meal!
This was delicious. Made as written however I did add some Mrs dash garlic and herbs to the chicken before grilling.
WOOF! Delicious! Just as written! Refreshing, different, light but satisfying. Here’s a little trick to get the best lemon zest: take a fresh lemon, cut it in half, remove as many seeds as possible, freeze it. Grates like a dream when frozen! Makes the best dressing ever!