| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breast halves
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/4 teaspoon garlic powder
- Grated zest and juice of 1/2 lemon
- 1/2 teaspoon grainy mustard
- 8 cups arugula or mixed greens
- Shaved Pecorino Romano cheese
Instructions
- Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
- Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
- Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
- In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
- Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.
Nutrition Facts
| Calories | 211 |
| Total Fat | 8 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 91 milligrams |
| Sodium | 318 milligrams |
| Carbohydrates | 2 grams |
| Dietary Fiber | 1 grams |
| Protein | 30 grams |
| Sugar | 1 grams |
Reviews
Super easy and super yummy!
Perfect, quick after work dinner! I did add a little honey to the dressing to add a little sweetness, definitely a new go to!
( I have tried everything I can to find a way to send this message to the Food Network/The Kitchen, but I can’t seem to figure it out. I decided to just post this under the recipe of that episode )
Season 5, Episode 11: I can’t believe what I just saw! While making her chicken recipe, Katie Lee used tongs to put the raw chicken breast on the grill and then, very clearly, used those same tongs to pick up the cooked chicken breast and plate the dish which was then passed to the guests to eat. Now, I know this is TV, and possibly things were edited and that’s not what they ate, but, it has definitely made to appear that way. If you have viewers that are NOT experienced cooks and are learning from this show, they may not realize how unsafe it is to handle raw and cooked chicken with the same tools. Shame on everyone for not addressing this or for not catching it in editing.
Great easy recipe
I made this last night and loved it! It was so easy, light and tasty. Loved the salad dressing and will use it often.
Love this recipe….. I tried it because Katie made it look so easy and good. Well, it was all that Katie. Thank you!
This is a delicious recipe – so quick, light and healthy. I used a spring greens mix of baby kale, chard and arugula that worked wonderfully. This same application would also be great using grilled salmon. Will try that next time!
This was easy and delicious. We will be putting this into the rotation!
I was thinking the same thing too! I can’t believe they let the guest host eat it…a big no-no
Recipe looks fine but on the show Katie Lee uses the same tongs she’s using to put the raw chicken on the grill and then proceeds to remove the cooked chicken with those very same tongs and then served it to a guest host…..cross contamination anyone?????